Oxtail Stew and Butter Beans

These Oxtails and Butter Beans are made with oxtails, onions, garlic, ginger, pepper, green onion, butter beans and simmered to perfection.

The combination of the pepper, sugar, and butter beans is to die for. This is everything you would want in a beef stew. It is so comforting and can be made in half the amount of time in a pressure cooker. I have provided both stockpot and pressure cooker instructions below. The flavors of this are so genius I am obsessed that Jamaican Oxtails were created. Buying this as a restaurant can easily cost you $20, so making it at home for the family can save you so much more money.

If you have been looking to make oxtails and don’t know where to start, look no further. These oxtails are made by baking them in a heavy-based oven-safe pot with a well-fitting lid. The oxtails will be so tender, full of flavor, with the meat falling off the bone. I love cooking meat on the bone because the bone is what provides such a rich flavor. 

If you love this recipe, feel free to try my Lentil Soup with Leeks or my Spinach Soup.

Jump to:

• What is Jamaican Oxtail?
• Oxtail Stew and Butter Beans Ingredients
• How to make Jamaican Oxtail in a Dutch Oven
• Pressure Cooker Instructions
• Substitutions
• Oxtails and Butter Beans Recipe Variations
• Equipment
• How to store Oxtails and Butter Beans
• Jamaican Oxtail Top Tips
• Oxtails and Butter Beans Recipe
• Food safety

What is Jamaican Oxtail?

Jamaican oxtail is a hearty and flavorful stew made with oxtail meat, which is the tail of a cow. It is a popular dish in Jamaican cuisine and is often served as a main course with rice and peas, fried plantains, or other side dishes.

To make Jamaican oxtail, the meat is first browned in a Dutch oven or heavy-bottomed pot, then simmered with a variety of seasonings, such as garlic, onion, thyme, allspice, and scotch bonnet peppers. Other ingredients, such as carrots, potatoes, and tomatoes, may also be added to the stew. The dish is cooked low and slow until the meat is tender and falls off the bone, resulting in a rich and flavorful stew.

Jamaican oxtail is often served at special occasions, such as weddings or holidays, and is considered a comfort food by many Jamaicans. It is also a popular dish in Caribbean restaurants around the world.

Oxtail Stew and Butter Beans Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Oxtails
• Brown Sugar
• Onion
• Garlic
• Ginger
• Scotch Bonnet Pepper
• Thyme
• Allspice
• Green onion
• Tomato paste
• Soy sauce
• Worcestershire Sauce
• Flour
• Butter Beans

See recipe card for Oxtails and Butter Beans.

How to make Jamaican Oxtail in a Dutch Oven

Pressure Cooker Instructions

Season oxtails with salt and pepper. Hit sauté for 20 minutes on your pressure cooker and wait for it to get hot. Add brown sugar to pot and melt, stirring with a wooden spoon, until dark. When the sugar is melted, add 2 tablespoons hot water and stir.

Add the oxtails to the pot, coating with the watery sugar mixture until coated, and browned. Remove the oxtails on a plate.

Add the onions, garlic and ginger to the pot, along with the pepper, the thyme, allspice and green onion, and stir to combine. Allow to cook until softened, approximately 5 minutes.

Hit cancel. Return the oxtails to the pot, soy sauce, Worcestershire, and 2 cups water. Pressure cook on high heat for an hour. Let it naturally release.

Open the pot and add the tomato paste and the flour and stir aggressively, until the flour isn’t clumpy.  Add butter beans and stir until they’re hot. Garnish with extra scallions and enjoy.

Substitutions

Oxtails: Make sure the oxtails are cut into segments by your butcher. At almost any whole foods, you can buy oxtails fresh or frozen, and either will work.

Garlic: You can use fresh garlic for best flavor or garlic from a jar.

Ginger: I love using fresh ginger for this recipe and can be found close to the garlic at your local grocery store.

Scotch Bonnet pepper: If you are able to find these, definitely get it. I always have trouble finding scotch bonnet peppers, so I use a habanero instead.

Butter beans: Butter beans are essential for this recipe, but if you are having trouble finding them, you could use cannellini beans instead.

Flour: If you want this recipe to be keto or low carb, try using almond flour instead of all-purpose flour.

Oxtails and Butter Beans Recipe Variations

There are several variations of Jamaican oxtail that you can try to add some variety and flavor to this classic dish. Here are a few ideas:

• Curry Oxtail: This variation adds Jamaican curry powder to the stew, giving it a fragrant and slightly spicy flavor.
• Oxtail with Butter Beans: Butter beans, also known as Lima beans, are a popular addition to Jamaican oxtail. They add a creamy texture and nutty flavor to the stew.
• Oxtail with Red Wine: Adding red wine to the stew adds a depth of flavor and richness to the dish.
• Oxtail with Coconut Milk: Coconut milk is a common ingredient in Jamaican cuisine and adds a creamy and slightly sweet flavor to the stew.
• Oxtail with Guinness Beer: This variation adds a rich, slightly bitter flavor to the stew, and the beer helps to tenderize the meat.
• Spicy Oxtail: If you like your food with a bit of heat, add more scotch bonnet peppers or other spicy peppers to the stew.
• Oxtail with Dumplings: Dumplings are a popular side dish in Jamaican cuisine and can be added to the stew for a heartier meal.

Check out this Picadillo Soup Recipe.

Equipment

To make Jamaican oxtail, you will need the following equipment:

• Large Dutch Oven or Heavy-Bottomed Pot: Jamaican oxtail is typically cooked low and slow, so a large pot with a tight-fitting lid is essential. A Dutch oven or heavy-bottomed pot will distribute heat evenly and prevent the stew from burning. You can use your Le Creuset or Amazon has a good one too.
• Pressure cooker: If you are using an Instant Pot, use this one. It is huge and so versatile.
• Cutting Board and Sharp Knife: Oxtail meat is quite tough and requires a sharp knife to cut through the bone. A cutting board will provide a sturdy surface for cutting the meat and vegetables.
• Mixing Bowls: You will need mixing bowls to prepare the seasoning blend and marinade for the oxtail.
• Wooden Spoon: A wooden spoon is essential for stirring the stew and scraping any browned bits off the bottom of the pot.
• Measuring Cups and Spoons: Accurate measurements are important for achieving the right balance of flavors in the stew.
• Skimmer or Ladle: A skimmer or ladle will help you remove any foam or impurities that rise to the surface of the stew as it cooks.
• Serving Bowls and Spoons: Once the stew is ready, you will need bowls and spoons for serving.

How to store Oxtails and Butter Beans

To store Jamaican oxtails, first let the stew cool to room temperature. Then, transfer the oxtails and sauce to an airtight container or a large resealable plastic bag. You can store the oxtails in the refrigerator for up to 3-4 days.

If you plan on storing the oxtails for a longer period, you can freeze them. Place the cooled oxtails and sauce in a freezer-safe container or bag and freeze for up to 2-3 months. When you're ready to eat, let the oxtails thaw in the refrigerator overnight before reheating.

To reheat Jamaican oxtails, you can either use the stovetop or microwave. If using the stovetop, place the oxtails and sauce in a pot and heat over medium-low heat, stirring occasionally, until heated through. If using the microwave, transfer the oxtails and sauce to a microwave-safe dish and heat on high for 1-2 minutes, stirring halfway through.

It's important to reheat the oxtails slowly to prevent the meat from becoming tough or overcooked. Once heated through, you can serve the oxtails with rice, vegetables, or your favorite side dishes.

Jamaican Oxtail Top Tips

Here are some tips to help you make delicious Jamaican oxtails:

• Season the oxtail well: Jamaican oxtail is all about bold and complex flavors. Make sure to season the oxtail well with a blend of aromatic herbs and spices like garlic, thyme, allspice, and ginger.
• Brown the oxtail: Browning the oxtail in a hot pot or Dutch oven before adding the liquid will help to develop a rich, deep flavor and color in the stew.
• Use a slow-cooking method: Jamaican oxtail is traditionally cooked low and slow, allowing the meat to become tender and the flavors to meld together. Cook the oxtail over low heat for several hours, stirring occasionally and adding liquid as needed.
• Skim off any impurities: As the oxtail cooks, impurities like foam and fat may rise to the surface of the stew. Use a skimmer or ladle to remove any impurities and keep the stew clean and flavorful.
• Adjust the seasoning: Taste the oxtail stew as it cooks and adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your taste.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.