Ingredients
Scale
- 3 pounds oxtail, cut into sections
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 scallions, chopped
- 1 tsp dried thyme (or 2 sprigs fresh)
- 1 Scotch bonnet pepper (whole or chopped)
- 1 tsp allspice
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp browning sauce
- 2 tbsp vegetable oil
- 3 cups beef broth
- 1 can (15 oz) butter beans or kidney beans, drained
- Salt to taste
Instructions
- Rinse and pat dry oxtail pieces. Place in a large bowl.
- Add onion, garlic, scallions, thyme, spices, sauces, and sugar. Mix thoroughly to coat. Marinate 4 hours or overnight.
- Heat oil in a Dutch oven. Sear oxtail pieces until browned. Remove and set aside.
- In the same pot, sauté remaining marinade until aromatic.
- Return oxtail to the pot. Add broth to nearly cover meat.
- Bring to a boil, then reduce heat and simmer covered for 2.5 hours.
- Stir in beans. Simmer uncovered another 30 minutes to reduce sauce.
- Adjust seasoning. Serve hot with rice and peas.
Notes
- For a spicier version, use more Scotch bonnet or leave seeds in.
- Browning sauce is key for color and depth — don’t skip it.
- Let stew rest 10 minutes before serving for best flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Jamaican
- Diet: Halal
Nutrition
- Serving Size: 4-6
- Calories: 510
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 43g
- Cholesterol: 140mg