Entrée: Jamaica – Jamaican Braised Oxtail with Butter Beans

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs 45 min

Additional 1 hr

Total 4 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Beef oxtail, cut into segments, about 2 lb (900 g)
Salt and black pepper, to taste
1 tsp (5 ml) ground allspice (pimento)
4 sprigs fresh thyme
4 cloves garlic, minced
4 scallions, chopped
1 medium onion, chopped
1 Scotch bonnet pepper, whole
2 tbsp (30 ml) soy sauce
2 tbsp (25 g) brown sugar
2 tbsp (30 ml) vegetable oil
2 cups (480 ml) beef stock or water
2 medium carrots, sliced
1 can (15 oz (425 g) net) canned butter beans, drained; estimated drained edible weight 8 7/8 oz (250 g)

Show original ingredient measurements

Beef oxtail, cut into segments, about 2 lb (900 g)
Salt and black pepper, to taste
1 tsp ground allspice (pimento)
4 sprigs fresh thyme
4 cloves garlic, minced
4 scallions, chopped
1 medium onion, chopped
1 Scotch bonnet pepper, whole
2 tbsp (30 ml) soy sauce
2 tbsp (25 g) brown sugar
2 tbsp (30 ml) vegetable oil
2 cups (480 ml) beef stock or water
2 medium carrots, sliced
1 can (425 g net) canned butter beans, drained; estimated drained edible weight 250 g

Instructions

1. Season oxtail with salt, pepper, allspice; toss with thyme, minced garlic, sliced scallions, chopped Scotch bonnet, soy sauce, and a pinch of brown sugar. Marinate 1 hour or overnight.
2. Heat oil in a heavy pot; brown oxtail well on all sides. Add sliced onion and carrots; cook 2–3 minutes.
3. Pour in stock to barely cover, add remaining marinade, bring to a simmer, cover, and braise gently until tender, about 2.5–3 hours (or pressure cook ~45 minutes).
4. Skim fat, add butter beans, and simmer uncovered 10–15 minutes to thicken. Adjust seasoning and serve with rice and peas.