Oxtail and Butter Beans
Updated May 17, 2024

- Total Time
- About 3½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 4pounds oxtails
- 2teaspoons coarse kosher salt
- 2teaspoons black pepper
- ¼cup vegetable oil
- 4scallions, trimmed and chopped
- 2large yellow onions, chopped
- 2tablespoons Worcestershire sauce
- 2tablespoons Jamaican curry powder
- 2teaspoons smoked paprika
- 12whole pimento seeds (allspice berries)
- 4fresh thyme sprigs
- 2Scotch bonnet peppers, pierced through the flesh with a paring knife
- 2tablespoons chicken stock concentrated paste or 1 chicken bouillon cube
- 2tablespoons tomato paste
- 4teaspoons browning sauce, preferably Grace brand
- 4large garlic cloves, grated
- 1teaspoon freshly grated ginger
- 2(15-ounce) cans butter beans, drained and rinsed
Preparation
- Step 1
Season oxtails with salt and pepper. Set aside.
- Step 2
In a large pot over medium, heat oil. Add the oxtails in batches, taking care not to crowd the pan, and brown, scraping the bits off the bottom of the pan, about 3 minutes per side. (You want a deep-brown crust to form on the outside.) Drain some of the oil, leaving about 2 tablespoons in the pan, and move oxtails to a plate.
- Step 3
Add scallions, onions, Worcestershire sauce, curry powder, paprika, pimento seeds and thyme, and sauté for about 5 minutes until the onions are translucent. Add Scotch bonnet peppers, bouillon, tomato and browning paste, and stir for 1 minute. Add garlic and ginger, and sauté for another 30 seconds.
- Step 4
Add oxtails to the pot, along with enough liquid to completely cover the meat. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours, stirring occasionally.
- Step 5
Once oxtails are tender, add butter beans to heat through, about 5 minutes and up to 10 or 15, if you like a more tender bean. Remove the thyme sprigs and Scotch bonnet peppers; remove the pimento seeds as you see them, or if you like. Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.
Private Notes
Comments
Jamaican here. No need to add curry as an ingredient. I like browning my oxtails without oil. Naturally, oxtails have a lot of oil. Once the oxtails are browned…place oxtails with the seasonings in a pressure cooker for 20 minutes…remove the natural juices and place in freezer to coagulate oil from gravy for 15 minutes. Continue the recipe with gravy and oxtails as shown in the recipe. A touch of Sweet Baby Ray is the key…
I don't often see oxtails at the market. What do you suggest as a replacement?
Browning the oxtail is simply oil in the pan add the oxtail and stir a few times for about 5-10 minutes this helps to release the natural flavor of the oxtail during the process of boiling it after to tenderness. Trust me this step is crucial and will provide an even more delicious taste. I'm Jamaican, take it from me and you don't need to add any curry powder and you can use molasses instead of worcestsire and browning sauce for a true authentic Jamaican country style oxtail. ketchup instead
Does anyone have a pressure cooker version? Also, if I wanted to use dried butter beans, can they be cooked together or is it best to make them ahead?
This works very well. All I would suggest is that after cooking the oxtail, you take the meat out and strain all the delicious liquid through a sieve and reduce it for about 30 minutes to make a much thicker sauce. Add it back when you put the beans in, ideally the following day
Delicious! The aromatic base could easily be the start of a soup, as the flavors are so good. For anyone else who has a lower heat tolerance - I used 1 pepper, did not pierce it, and simmered it with the oxtail for 30mins only. Then I removed it. This still yielded a strong heat that was present when eating the dish (but also wasn’t too spicy for me to eat).
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