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Deeply marinated oxtail cooked slowly until tender and falling apart in a fragrant, richly flavored stew full of bold Caribbean spices, with butter beans simmered in a tasty gravy. Cozy, filling, comforting, and easy to prepare with stovetop, slow cooker, or pressure cooker methods.

  • Total Time: Approximately 4 to 12.5 hours depending on cooking method and marinating time
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 4 lbs fresh beef oxtail, cut into pieces
  • 1 tablespoon browning sauce (e.g., Grace brand)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon packed brown sugar
  • 1 teaspoon Jamaican curry powder
  • 1 teaspoon Jamaican ground allspice
  • 1/2 teaspoon smoked paprika
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium white onion, chopped
  • 6 garlic cloves, minced or 1 tablespoon garlic paste
  • 2 teaspoons freshly grated ginger or ginger paste
  • 4 scallions, chopped
  • 2 tablespoons vegetable oil, plus more if needed
  • 2 tablespoons tomato paste
  • 3 medium carrots, chopped
  • 1 (8-ounce) can tomato sauce
  • 2 bay leaves
  • 1 whole scotch bonnet pepper (left whole, do not cut)
  • 6 sprigs fresh thyme
  • 4 cups beef broth
  • 1 (14-ounce) can butter beans, drained

Instructions

  1. Optional: Cleanse oxtail by soaking in water with a splash of vinegar and lemon slices for 5–7 minutes, then rinse and pat dry.
  2. Place oxtail in a large bowl or zip-top bag. Add browning sauce, Worcestershire sauce, brown sugar, curry powder, ground allspice, smoked paprika, salt, pepper, chopped onion, minced garlic, grated ginger, and chopped scallions; massage seasonings into the meat.
  3. Cover and refrigerate for at least 2 hours or overnight, massaging once or twice if marinating overnight.
  4. Shake off excess onion and scallion bits but keep the reserved marinade.
  5. Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
  6. Working in batches, sear oxtail pieces on all sides until a deep golden-brown crust forms, about 2–3 minutes per side; transfer browned pieces to a plate and reduce heat to medium.
  7. Pour reserved marinade and tomato paste into the pot and sauté, scraping up browned bits, until onions soften and paste is fragrant, about 4–5 minutes.
  8. Nestle browned oxtail pieces back into the pot with any juices; add chopped carrots, tomato sauce, bay leaves, whole scotch bonnet, fresh thyme, and beef broth so oxtail is mostly submerged; gently stir to combine.
  9. Cover pot, lower heat to medium-low, and simmer gently for 2 to 2½ hours until oxtail is fall-apart tender and gravy thickens.
  10. Stovetop option: Stir in drained butter beans and cook an additional 30 minutes until beans are heated through and softened.
  11. Remove thyme stems, bay leaves, and scotch bonnet; skim excess fat if desired.
  12. To thicken gravy, simmer uncovered over medium-high heat until reduced to desired consistency or remove solids, stir in cornstarch slurry (1 tbsp cornstarch + 1 tbsp water), simmer 3–5 minutes until thickened, then return solids to pot.
  13. Pressure cooker option: Use sauté setting to heat oil, brown oxtails in batches and set aside.
  14. Sauté reserved marinade and tomato paste in pressure cooker, add browned oxtail, carrots, tomato sauce, bay leaves, scotch bonnet, thyme, and beef broth; close lid and cook on high pressure for 45 minutes, then allow natural pressure release.
  15. Remove oxtails and veggies, switch to sauté, stir in drained butter beans, simmer until gravy thickens and beans soften or thicken with slurry, then return oxtails and veggies.
  16. Slow cooker option: After browning and sautéing marinade and tomato paste, transfer ingredients to slow cooker.
  17. Cook on low for 8–10 hours, stirring occasionally if desired.
  18. About 30 minutes before end of cooking, stir in drained butter beans and add cornstarch slurry if desired to thicken gravy, stirring until thickened.

Notes

For best results, watch the video tutorial and read the full blog post prior to starting cooking., Cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) can be used to thicken the gravy., Removing the whole scotch bonnet pepper before serving controls heat level; leaving it whole imparts flavor without excessive spice., Leftover stew stores well in an airtight container in the fridge for 3-4 days and reheats nicely., Alternative beans like navy, great northern, or cannellini beans can substitute butter beans.

  • Author: Ashley
  • Prep Time: 2 hours (minimum marinating)
  • Cook Time: 2 to 2.5 hours stovetop; 45 minutes pressure cooker; 8–10 hours slow cooker
  • Category: Main Course
  • Cuisine: Caribbean

Nutrition

  • Serving Size: about 1 serving
  • Calories: Approximately 550 calories per serving (estimate)
  • Fat: Moderate fat (from oxtail and cooking oil)
  • Carbohydrates: Moderate carbohydrates (from butter beans, carrots, tomato sauce)
  • Protein: High protein (rich beef content)