Yoribang
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Jamaican Oxtail Stew

Oxtail slow-braised with butter beans, allspice, and thyme until it falls off the bone.

Serves 6

Prep 25 min

Cook 3 hr 30 min

Jamaican Oxtail Stew
Photo: CharmaineZoe's Marvelous Melange from England, CC BY 2.0, via Wikimedia Commons
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Ingredients

  • 3 lb oxtail, cut in pieces
  • 1 tablespoon browning sauce or soy sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 3 sprigs thyme
  • 1 tablespoon allspice berries
  • 1 scotch bonnet pepper, whole
  • 6 cups beef stock or water
  • 2 carrots, sliced
  • 1 can (15 oz) butter beans, drained
  • 2 green onions, sliced

Steps

  1. Step 1. Season the oxtail with the browning sauce, salt, and pepper and rest 1 hour.

  2. Step 2. Brown it in the oil in batches for 10 minutes. Add the onion and garlic and cook 4 minutes.

  3. Step 3. Add the thyme, allspice, pepper, and stock. Simmer, covered, for 3 hours until the meat is very tender and cooked through.

  4. Step 4. Add the carrots and cook 20 minutes, then the butter beans for 10 minutes. Skim the fat. Top with green onions.

Where this recipe comes from

Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.