Oxtail braised for hours with butter beans in a rich brown sauce, a deeply savory Jamaican comfort classic served over rice.
Jamaican oxtail stew relies on the same browning technique found in brown stew chicken, caramelizing sugar until deep amber before the oxtail goes in, building a foundational depth of color and flavor before the long braise begins. The oxtail simmers for hours until the meat becomes completely tender and the collagen breaks down, thickening the sauce naturally, while butter beans are stirred in near the end for their creamy texture and mild sweetness. A beloved Sunday dinner across Jamaica and its diaspora, oxtail stew rewards patience above all else, the long cooking time transforming a tough, collagen-rich cut into something deeply satisfying and full of flavor.
Serves 6
Rub the oxtail with lime juice, garlic, scallions, salt and pepper; marinate at least 1 hour, ideally overnight.
Heat oil in a heavy pot and melt brown sugar until deep amber, about 2-3 minutes.
Add the marinated oxtail, turning to coat in the caramel, and brown well on all sides, about 12 minutes.
Take the time to brown the oxtail thoroughly — this deep color and caramelized crust is the foundation of the stew's rich flavor.
Add onion, thyme and the whole scotch bonnet, cooking 3-4 minutes.
Add water or stock; bring to a simmer, cover, and cook on low 2.5-3 hours until the oxtail is very tender.
Add butter beans and carrots, simmering 20-25 more minutes until the carrots are tender and the sauce has thickened.
Remove the scotch bonnet and serve hot over rice.
Brown the oxtail thoroughly after caramelizing the sugar — this step builds the deep, rich color and flavor the finished stew is known for.
Braise low and slow for the full time; oxtail is a collagen-rich cut that needs patience to become properly tender.
Keep the scotch bonnet whole throughout cooking so it perfumes the stew without releasing its full heat.
Some households add butter beans earlier in the cooking process for a softer, more integrated texture.
A spicier version leaves the scotch bonnet slightly pierced for a bit more heat.
Adding a bit of pimento (allspice) berries gives extra traditional depth.
Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.
Jamaican oxtail stew reflects the broader Caribbean tradition of transforming tougher, less expensive cuts of meat into deeply flavorful dishes through patient braising, and it remains a beloved Sunday dinner across Jamaican households and its global diaspora.
Yes, after browning, pressure cook for about 45-50 minutes, which significantly reduces the total cooking time while still achieving tender oxtail.
Lima beans are very similar and can substitute directly, giving a nearly identical texture and flavor.
Continue simmering in 20-minute increments — oxtail varies in how long it takes to become tender depending on the specific pieces and their fat content.
Per serving (420g / 14.8 oz) · 6 servings total
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