Can I make this stew in a slow cooker?
Yes, after browning the oxtail and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding the butter beans during the last hour.
LUNCH
Jamaican Oxtail Stew with Butter Beans
This hearty Jamaican Oxtail Stew features tender oxtail simmered in a rich, flavorful gravy with butter beans. It's a comforting and deeply satisfying dish perfect for a filling lunch.
HOW TO MAKE IT
Let's cook.
01
Season the oxtail pieces with salt and black pepper. In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Brown the oxtail in batches until well-caramelized on all sides, about 5-7 minutes per batch. Remove the oxtail and set aside.
02
Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, grated ginger, and dried thyme, cooking for 1 minute until fragrant.
03
Return the browned oxtail to the pot. Add the browning sauce and stir to coat the oxtail. Pour in the beef broth and add the whole scotch bonnet pepper.
04
Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 2 hours, or until the oxtail is very tender and almost falling off the bone. Stir occasionally to prevent sticking.
05
After 2 hours, add the drained and rinsed butter beans to the pot. Continue to simmer, uncovered, for another 30 minutes, allowing the sauce to thicken slightly and the flavors to meld. Carefully remove the scotch bonnet pepper before serving.
06
Taste and adjust seasoning if necessary. Serve hot.
About This Recipe
This hearty Jamaican Oxtail Stew features tender oxtail simmered in a rich, flavorful gravy with butter beans. It's a comforting and deeply satisfying dish perfect for a filling lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer flavor, you can marinate the oxtail overnight with the salt, pepper, browning sauce, garlic, ginger, and thyme. If you prefer a thicker gravy, you can remove some of the oxtail and beans, blend a portion of the sauce, and then return it to the pot.
Easy Substitutions
If you can't find butter beans, large lima beans or cannellini beans can be used. For a less spicy stew, omit the scotch bonnet pepper or use a milder pepper like a jalapeño. Beef stew meat can be substituted for oxtail, but cooking time will be significantly reduced.
Storage & Reheating
Store leftover oxtail stew in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth or water if needed to loosen the sauce.
Serving Suggestions
Serve this delicious Jamaican Oxtail Stew with a side of fluffy white rice, rice and peas, or warm hard dough bread to soak up all the rich gravy. A simple green salad or steamed callaloo would also complement the meal beautifully.
Common Mistakes
One common mistake is not browning the oxtail sufficiently; proper browning adds depth of flavor. Another is not simmering the oxtail long enough, resulting in tough meat. Ensure the stew simmers for at least 2 hours, or until the meat is fork-tender. Lastly, breaking the scotch bonnet pepper can make the stew excessively spicy, so handle it with care.
Frequently Asked Questions
What if I don't like spicy food?
You can omit the scotch bonnet pepper entirely. The stew will still be very flavorful without the heat.
Can I freeze Jamaican Oxtail Stew?
Absolutely! Once cooled, transfer the stew to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.
MORE TO KNOW
The browning sauce is key to achieving the signature deep color and a subtle caramelized flavor in Jamaican oxtail stew. It's a common ingredient in Caribbean cooking and can be found in most international aisles or specialty stores. If you can't find it, you can create a similar effect by caramelizing a small amount of sugar in the pot before adding the oxtail, but be careful not to burn it.
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