Oxtail Stew

Name: Oxtail Stew
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1.5kg oxtail, jointed; 2 onions, diced; 4 cloves garlic; 2 tbsp soy sauce; 2 tbsp Worcestershire sauce; 1 tsp allspice; 1 scotch bonnet, whole; 1 tbsp brown sugar; 400g tinned butter beans; 500ml beef stock; 2 sprigs thyme; 2 tbsp oil

Rich Jamaican braised oxtail with butter beans, scotch bonnet and allspice. Browning the oxtail in batches rather than all at once builds a deep, caramelised flavour instead of steaming the meat grey.

Total time

140 min

Prep

70 min

Cook

70 min

Difficulty

medium

Cuisine

Caribbean

gluten-free

Ingredients

1.5kgoxtail, jointed

2onions, diced

4 clovesgarlic

2 tbspsoy sauce

2 tbspWorcestershire sauce

1 tspallspice

1scotch bonnet, whole

1 tbspbrown sugar

400gtinned butter beans

500mlbeef stock

2 sprigsthyme

2 tbspoil

Instructions

Season oxtail with soy, Worcestershire, allspice and sugar. Marinate 1 hour.

Brown oxtail all over in oil in batches.

Add onion, garlic, thyme and scotch bonnet (whole).

Add stock. Braise in a pressure cooker 1 hour (or oven at 160°C for 3 hours).

Add butter beans in last 20 minutes.

Remove scotch bonnet before serving. Serve with white rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

129

Protein

3.3g

Fat

7.4g

Carbs

14.6g

Fiber

2.6g

Sodium

959mg

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