Jamaican Oxtail Stew

A flavorful and hearty soup with braised oxtail & butterbeans.

4 servings
3 hours 30 minutes
Cook Well Official

Ingredients

Braising meat

  • Oxtails, cut into chunks
    1000 g2 lb
  • Salt
  • Cooking oil
    a drizzle

Aromatics & spices

  • Onions, diced
    1/2
  • Garlic, roughly chopped
    2-5 cloves
  • Scallions, diced
    1 bunch
  • Scotch bonnets, deseeded & diced
    1-3
  • Fresh ginger, minced
    A 2" knob
  • Black Pepper, ground
    a spoonful
  • Allspice, ground
    a spoonful

Braising & flavoring liquids

  • Ketchup, (optional)
    a spoonful
  • Browning sauce
    a spoonful
  • Water, or broth
    enough to submerge
  • Salt
    to taste

Starch additions

  • Butter beans, drained
    a 14 oz can

Garnishes

  • Scallions, thinly sliced green tops
  • Thyme, fresh sprigs

Method

Step 1: Sear the oxtails

Generously season the oxtail pieces with a sprinkle of salt on each side. Add a drizzle of cooking oil to a braising pot over high heat. In batches, the oxtail chunks on each side until well . Once all oxtails are seared, set them aside.

Step 2: Sweat the aromatics

Add all aromatics and spices to the pot to over medium heat until they begin to soften and go fragrant.

Scrape to any browned bits on the bottom of the pot (add a splash of water to prevent burning, if needed).

Add in reserved, seared oxtails.

Step 3: Add braising liquids

Add in the ketchup and browning sauce, and stir in with the meat & aromatic base until the oxtail chunks are well coated.

Add in the water or broth until everything is submerged. Add a sprinkle of salt to season the liquid. Bring the pot to a , and then reduce the heat to low.

Step 4: Simmer

Let the pot on the stovetop, partially covered, for a 2-3 hour or until the meat is tender.

Add in the butter beans and thyme sprigs and simmer for an additional, final 20 minutes, uncovered. The braising liquid should and thicken a bit during this final cooking stage. Stir as needed to prevent burning.

Step 5: Finish & serve

Taste the braising liquid & a small piece of meat. Adjust with more salt, if needed. Turn off the heat and let the braise cool for about an hour.

This dish can be served immediately or reheated throughout the week. Garnish with sliced green scallion tops.

“The stew can be made brothier like a soup, or thicker like a braise, and even served over rice. Just dial the consistency with the added broth or by controlling reduction/evaporation.”

Cook Well Official
Creator

Nutritional Information

entire recipe
Calories3368
167g
190g
231g

Show macros split into…

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Recommended: 4 servings

FAQ

Do I have to add the butter beans?

Any starchy addition works, like cubed root vegetables: you'll often see this dish with potatoes and carrots instead of beans.

What is browning sauce?

Browning sauce is a condiment added to dishes for , , and some . Acceptable substitues: dark soy sauce, molasses, Worcesteshire, or even BBQ sauce.