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Jamaican Oxtail and Butter Bean Stew

25 INGREDIENTS • 10 STEPS • 8HRS 30MINS

Jamaican Oxtail and Butter Bean Stew

Recipe

5.0

2 ratings
Bring your tastebuds to the tropical shores of Jamaica with this oxtail and butterbean stew! Tender oxtail marinated overnight in a jamming blend of spices brings the kick of Caribbean heat. Sear the marinated oxtail for that perfect crust, then let it go low and slow in a fragrant blend of herbs and spices. Serve over rice and peas for an authentic island feast.
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Bring your tastebuds to the tropical shores of Jamaica with this oxtail and butterbean stew! Tender oxtail marinated overnight in a jamming blend of spices brings the kick of Caribbean heat. Sear the marinated oxtail for that perfect crust, then let it go low and slow in a fragrant blend of herbs and spices. Serve over rice and peas for an authentic island feast.
author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.

8HRS 30MINS

Total Time

$15.66

Cost Per Serving

Ingredients

Servings
4
us / metric
Oxtail
2.3 kg
Oxtails
Yellow Onion
1
Small Yellow Onion, diced
Red Bell Pepper
1
Red Bell Pepper, diced
reserve some for garnish
Maggi Seasoning
2 Tbsp
Maggi Seasoning
Worcestershire Sauce
3 Tbsp
Worcestershire Sauce
Tomato Paste
1 Tbsp
Tomato Paste
Ketchup
3 Tbsp
Ketchup
Brown Sugar
2 Tbsp
Brown Sugar
Water
1.9 L
Water
Salt
2 tsp
Salt
Ground Black Pepper
2 tsp
Ground Black Pepper
Canned Lima Beans
455 g
Canned Lima Beans, drained
Cooking Oil
2 Tbsp
Cooking Oil
Green Marinade
Fresh Cilantro
6 stalks
Fresh Cilantro
Fresh Parsley
4 stalks
Fresh Parsley
reserve some for garnish
Scallion
8 stalks
Scallions
Garlic
10 cloves
Garlic
Fresh Ginger
1 piece
Fresh Ginger, peeled
thumb-sized piece
Yellow Onion
1/2
Small Yellow Onion, diced
Jalapeño Pepper
3
Jalapeño Peppers
Whole Allspice
15
Whole Allspice
or 3 tsp Ground Allspice
Fresh Thyme
10 sprigs
Fresh Thyme
Salt
1 tsp
Salt
Olive Oil
4 Tbsp
Olive Oil
Lime
1
Lime, juiced
2 Tbsp of juice needed

Nutrition Per Serving

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Calories
376
Fat
128.0 g
Protein
113.2 g
Carbs
41.9 g
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author_avatar
Jack Lee at SideChef
I'm a foodie on a global flavor adventure!🌎🍴 I love experimenting with local, seasonal ingredients and borrowing techniques from around the world to create delicious yet relatable dishes.

Author's Notes

Makes 4-6 portions.

It is highly recommended that you wash the oxtails before cooking, this removes a lot of the unwanted gunk from the tail of the animal. Do this by rinsing under water until the water runs clear and (traditionally) rubbing the ends of the oxtail with lime to remove any odor.

Adding the brown sugar, tomato paste, and ketchup at a later cooking stage prevents burning as the recipe calls for searing at high heat.

Cooking the stew the majority of the time in the oven takes away the need to stir constantly (to prevent scorching on the bottom) for the 3-hour cook. Plus, the heat from all directions of the oven will provide a more even cook in large batches of food.

Cooking Instructions

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step 1
First, make the green marinade. In a food processor, combine Fresh Cilantro (6 stalks), Fresh Parsley (4 stalks), Scallions (8 stalks), Garlic (10 cloves), Fresh Ginger (1 piece), Yellow Onion (1/2), Jalapeño Peppers (3), Whole Allspice (15), Fresh Thyme (10 sprigs), Olive Oil (4 Tbsp), 2 Tbsp of Lime Juice (1), and Salt (1 tsp). Blend the ingredients until you get a smooth and vibrant green paste. Set aside.
step 2
Next, prepare the oxtails to marinate. In a large bowl, place the Oxtails (2.3 kg) pieces, Yellow Onion (1), and Red Bell Pepper (1). Add Maggi Seasoning (2 Tbsp), Worcestershire Sauce (3 Tbsp), the prepared green marinade, Salt (2 tsp), and Ground Black Pepper (2 tsp). Mix well and marinade for a minimum of 4 hours or overnight for the best results.
step 3
The next day, start by preheating your oven to 350 degrees F (180 degrees C).
step 4
Then, separate the meat and vegetables and heat up a large Dutch oven over medium-high heat. Add Cooking Oil (2 Tbsp) to the pot and sear all oxtail pieces until a golden brown crust is formed. This should take about 4-6 minutes for each side.
step 5
Keep the oxtails in the pot, add in the reserved vegetables, give a good stir, and add in the Brown Sugar (2 Tbsp), Ketchup (3 Tbsp), and Tomato Paste (1 Tbsp). Give a good stir and cook for 5 minutes to allow the “rawness” of the tomato paste to cook out.
step 6
When you see the onions start to turn translucent, add Water (1.9 L) and bring to a boil. You will notice the contents in the pot becoming more watery as the vegetables release their moisture. This should take about 5 minutes after adding the vegetables.
step 7
Once the mixture has come to a boil, cover with a lid and roast in the oven for 3-4 hours or cook until the oxtails are fork tender.
step 8
30 minutes before the oxtail becomes tender, remove the pot from the oven, and skim off the majority of fat from the surface, leaving some behind (fat is flavor) to emulsify with the sauce in the end dish.
step 9
Add in the Canned Lima Beans (455 g) and allow to cook on the stove top on medium heat, uncovered for 30 minutes and thicken the stew.
step 10
Check for seasoning and garnish with reserved red bell peppers and parsley. Serve with peas and rice for an authentic Jamaican experience.
step 10 Check for seasoning and garnish with reserved red bell peppers and parsley. Serve with peas and rice for an authentic Jamaican experience.
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