Ingredients
- 2–3 lbs oxtail pieces, cleaned and trimmed
- 1–2 tbsp browning sauce (or dark soy sauce)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3–4 green onions, chopped
- 4–5 sprigs fresh thyme
- 1 whole Scotch bonnet pepper (or sliced, optional)
- 1 tsp allspice (or 4–5 whole pimento berries)
- 1–2 tsp Worcestershire sauce
- 2 tbsp tomato ketchup
- 2–3 cups beef broth or water
- 1 can (15 oz) butter beans, drained and rinsed
- 1–2 carrots, sliced (optional)
- Salt and black pepper, to taste
- 2 tbsp cooking oil
Instructions
- Season oxtail with salt, pepper, allspice, browning sauce, Worcestershire, garlic, green onions, thyme, and onion. Marinate ≥2 hours or overnight.
- Heat oil in a large pot or Dutch oven over medium‑high. Brown oxtail in batches on all sides. Remove and set aside.
- Return browned oxtail to the pot. Add marinade, ketchup, broth, and Scotch bonnet.
- Bring to a boil, then reduce heat to low. Cover and simmer gently for 2½–3 hours, stirring occasionally and adding broth/water if needed.
- Add butter beans and carrots (if using). Simmer uncovered 20–30 minutes to thicken gravy.
- Adjust seasoning, remove Scotch bonnet, and garnish with fresh thyme or green onion before serving.
Notes
- Use whole pimento berries for a more traditional spice flavor.
- Add sliced bell peppers or fresh tomatoes for sweetness and texture.
- Pressure‑cook or Instant Pot version: brown first, then cook on high pressure for ~45 minutes.
- Browning sauce adds color—dark soy sauce is a good substitute.
- Stews taste better the next day, so refrigerate overnight before reheating.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 3–3½ hours (stovetop)
- Category: Main Dish
- Method: Braising / Slow Cooking
- Cuisine: Jamaican
- Diet: Halal
Nutrition
- Serving Size: 1 serving (~1½ cups)
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 160mg
