Jamaican Braised Oxtail with Butter Beans

This recipe transforms a tough cut of meat into a succulent delicacy through low and slow braising. The addition of butter beans in the final stage makes it a complete, hearty meal.

Yield: 4-6 servings
Prep Time: 30 minutes (+ optional 4-24 hours for marinating)
Cook Time: 3 – 3.5 hours

Ingredients

For the Oxtail Seasoning:

• 3-4 lbs oxtail, trimmed of excess fat
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tsp browning sauce (e.g., Grace) optional but recommended for color
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 scallions, chopped
• 1 medium onion, chopped
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 scotch bonnet pepper, whole (or habanero) DO NOT PIERCE
• 1 tsp ground allspice (pimento)
• 1 tsp black pepper
• 1 tsp salt

For Braising and the Gravy:

• 2 tbsp vegetable or coconut oil
• 1 medium onion, chopped
• 2 carrots, chopped (optional, for sweetness)
• 4 cups beef broth or water (hot)
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 can (15 oz) butter beans, drained and rinsed
• 2 scallions, chopped (for garnish)
• Salt and black pepper to taste

Instructions

Step 1: Season the Oxtail

1. In a large bowl, combine the oxtail with all the seasoning ingredients: brown sugar, soy sauce, Worcestershire sauce, browning sauce, garlic, ginger, scallions, onion, thyme, whole scotch bonnet pepper, allspice, black pepper, and salt.
2. Massage the seasoning thoroughly into the oxtail, ensuring every piece is coated.
3. For best results: Cover and marinate in the refrigerator for at least 4 hours, or ideally overnight. This allows the flavors to penetrate deeply.

Step 2: Brown the Oxtail

1. Remove the oxtail from the refrigerator 30 minutes before cooking. Scrape off and reserve any large chunks of onion/garlic from the marinade.
2. Heat the oil in a large, heavy-bottomed pot (like a Dutch oven) over medium-high heat.
3. Working in batches to avoid overcrowding, sear the oxtail on all sides until deeply browned. This step is crucial for building flavor. Transfer the browned oxtail to a plate and set aside.

Step 3: Sauté the Aromatics and Deglaze

1. In the same pot, add the chopped onion and optional carrots. Sauté for 4-5 minutes until softened and lightly browned.
2. Add the reserved marinade solids (the onions, garlic, etc.) and sauté for another minute until fragrant.
3. Pour in about 1/2 cup of the hot beef broth to deglaze the pot, scraping up all the delicious browned bits from the bottom with a wooden spoon.

Step 4: Braise the Oxtail

1. Return the browned oxtail and any accumulated juices to the pot.
2. Add the remaining hot beef broth, ensuring the oxtail is almost completely submerged. Add the fresh thyme sprigs and bay leaf.
3. Bring to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently for 2.5 to 3 hours.
4. Check occasionally, giving it a stir and adding a little more hot water or broth if the liquid reduces too much. The oxtail is ready when the meat is extremely tender and easily pulls away from the bone.

Step 5: Thicken the Gravy and Add Butter Beans

1. Once the oxtail is tender, use a spoon to skim off any excess fat from the surface of the gravy.
2. If you prefer a thicker gravy, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering gravy and cook for 2-3 minutes until thickened.
3. Gently stir in the drained butter beans and simmer for another 5-10 minutes, just until the beans are heated through.
4. Taste the gravy and adjust seasoning with salt and black pepper if needed.

Step 6: Serve

1. Discard the bay leaf, thyme sprigs, and the whole scotch bonnet pepper.
2. Garnish with freshly chopped scallions.
3. Serve hot over a bed of rice and peas or with boiled green bananas or white rice to soak up the incredible gravy.

Chef’s Notes & Tips

• The Scotch Bonnet: Leaving the pepper whole and unpierced will infuse a gentle, aromatic heat without making the dish overly spicy. For more heat, you can pierce it with a knife. Remove it once the desired heat level is reached.
• Low and Slow is Key: Do not rush the braising process. A gentle simmer is essential for breaking down the tough collagen into rich, unctuous gelatin. A pressure cooker can reduce the cooking time to about 45-60 minutes under high pressure.
• Browning Sauce: This is a classic Jamaican ingredient that gives the dish its characteristic dark, rich color. It’s available in most international grocery stores.
• Make it Ahead: Oxtail tastes even better the next day as the flavors continue to develop. Let it cool and store it in the refrigerator overnight. Reheat gently on the stovetop.
• Don’t Skip the Sear: Browning the oxtail creates a fond (the browned bits at the bottom of the pot) that is the foundation for the gravy’s deep flavor.