Sticky Jamaican Oxtail Stew Recipe with Butter Beans
This traditional oxtail stew recipe delivers tender beef in a sticky, collagen-rich gravy. Learn to make authentic Jamaican oxtail stew with spinners and butter beans.
A proper oxtail stew recipe is a lesson in patience and heat management. To get that signature deep mahogany color and a gravy that sticks to your ribs (and your lips), you have to commit to a hard sear in a heavy dutch pot before the long, slow braise begins.
This version draws directly from the techniques used in a classic Jamaican oxtail stew, utilizing browning sauce and allspice to build layers of earthy, sweet heat. We finish the pot with creamy butter beans and hand-rolled spinners—small, dense dumplings—to soak up every drop of the gelatinous sauce.
Whether you call it braised oxtail with butter beans or just Sunday dinner, the secret lies in the three-hour simmer. This allows the tough connective tissue to melt into liquid gold, creating a richness that shortcut recipes simply cannot replicate.
Ingredients
The Meat and Marinade
- 3 lbs (1.4 kg) oxtail, trimmed of excess fat
- 2 tbsp browning sauce
- 1 tbsp soy sauce
- 1 tbsp worcestershire sauce
- 2 tbsp brown sugar
- 1 tbsp allspice berries, crushed
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup all-purpose flour (for dusting)
The Aromatics
- 2 tbsp neutral oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 4 scallions, chopped
- 1 scotch bonnet pepper, kept whole
- 6 sprigs fresh thyme
- 1 inch ginger, smashed
- 4 cups beef stock
The Finishers
- 1 can (15 oz) butter beans, drained and rinsed
- 1/2 cup all-purpose flour (for spinners)
- Pinch of salt
- 2-3 tbsp water
Instructions
- 1
Toss the oxtail pieces in a large bowl with the browning sauce, soy sauce, worcestershire, sugar, crushed allspice, salt, and pepper until evenly coated.
- 2
Dust the seasoned meat lightly with 1/4 cup of flour, shaking off any excess.
- 3
Heat the oil in a heavy dutch pot or dutch oven over medium-high heat and sear the oxtail in batches until a dark, hard crust forms on all sides.
- 4
Remove the meat and set aside; add the onion, garlic, scallions, and ginger to the pot, sautéing for 3 minutes to pick up the browned bits (fond).
- 5
Return the oxtail to the pot and pour in the beef stock until the meat is nearly submerged.
- 6
Add the thyme sprigs and the whole scotch bonnet pepper, bring to a boil, then reduce heat to low and cover tightly.
- 7
Simmer for 2.5 hours, checking occasionally to ensure the liquid hasn't evaporated; add a splash of water if needed.
- 8
Prepare the spinners by mixing the remaining 1/2 cup flour and salt with just enough water to form a stiff dough, then roll small pieces into 2-inch long tapered cylinders.
- 9
Add the butter beans and the spinners to the pot, gently submerging them in the liquid.
- 10
Simmer uncovered for the final 30 minutes, allowing the gravy to reduce until it is thick, glossy, and sticky.
- 11
Discard the scotch bonnet, ginger, and thyme stems before serving over white rice or rice and peas.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 895 kcal
- Protein
- 64 g
- Carbs
- 32 g
- Fat
- 56 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 1480 mg
Tips
- → Don't cut the scotch bonnet pepper if you want flavor without extreme heat; keeping it whole allows the oils to infuse the stew without releasing all the seeds.
- → The 'hard sear' is non-negotiable. If the meat isn't dark brown before the liquid goes in, your gravy will look pale and gray rather than rich and chocolatey.
- → If your gravy isn't thickening enough in the final half hour, remove the lid and increase the heat slightly, but watch closely so the collagen-heavy sauce doesn't burn.
FAQ
Why is my oxtail stew tough?
Oxtail is full of collagen and connective tissue that requires a long, slow braise to break down. If it is tough, it simply hasn't cooked long enough. Give it another 30-45 minutes.
Can I make this oxtail stew recipe in a slow cooker?
Yes, but you must sear the meat in a pan first. Transfer everything to the slow cooker and cook on low for 8 hours, adding the beans and spinners in the last hour.
How do I remove excess fat from the gravy?
Oxtail is very fatty. You can skim the oil off the top with a wide spoon as it simmers, or make the stew a day in advance, refrigerate it, and lift off the solidified fat cap before reheating.
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