Caribbean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Oxtail Stew
Warm up with this incredibly rich, slow-cooked stew featuring succulent oxtail that falls right off the bone. Paired with creamy butter beans and enveloped in a dark, glossy gravy, this dish is pure comfort!
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Marinate the meat: Season the oxtail with chopped onion, minced garlic, soy sauce, browning sauce, salt, and pepper. Marinate for at least 2 hours.
- 2
Brown the oxtail: In a heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Scrape the marinade off the meat (reserve it) and brown the oxtail pieces on all sides (about 10 minutes).
- 3
Slow cook: Add the reserved marinade back to the pot along with 4 cups of water, thyme, and the whole scotch bonnet pepper. Bring to a boil, then reduce to a low simmer. Cover and cook for 2.5 hours until the meat is nearly falling off the bone.
- 4
Add vegetables: Add the chopped carrots to the stew and cook for another 20 minutes until tender.
- 5
Finish with beans: Stir in the drained butter beans and simmer for a final 10 minutes so the beans absorb the rich, dark gravy. Serve hot over rice and peas.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
60/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving485
Calories
47 g
Protein
8 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Jamaican oxtail stew turned a humble cut, once the leftover scraps after the prime meat was taken, into a prized braise rich with gelatin and dark gravy. Browning sauce and butter beans are the island signatures that distinguish it from other oxtail traditions, and it is classic Sunday-dinner fare served over rice and peas.
Listahan note
This version marinates the oxtail with soy and browning sauce for color, browns it hard for a fond, then braises low for over two hours so the gelatin-rich joints turn fall-apart tender and the gravy goes deep and dark.
Technique cues
- Scraping the marinade off before browning prevents the sugars and aromatics from burning, so the oxtail sears to a clean deep crust.
- The 2.5-hour low simmer is non-negotiable, since oxtail's connective tissue needs long moist heat to break into gelatin and tenderize.
- Adding the butter beans only in the final 10 minutes keeps them intact and lets them soak up the gravy without turning to paste.
Kitchen flow
- Parallel prep
- Chop the carrots and prep the beans while the oxtail browns so they are ready as the braise progresses.
- Make-ahead
- Oxtail stew is better the next day; braise it a day ahead so the fat sets and can be skimmed before reheating.
- Leftover move
- Pull the tender meat off the bones and serve it over fresh rice and peas or in a hand pie.
- Cleanup rhythm
- Deglaze the browning fond into the braise so the pot needs only a quick soak afterward.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
oxtail
Main protein
Purpose: Oxtail's marbled, gelatin-rich joints are what give the stew its body and silky gravy.
Handling: Trim excess fat, marinate, then brown hard on all sides before the long braise.
Adaptation: Beef short ribs braise similarly rich, though with slightly less gelatin in the gravy.
browning sauce
Color and depth
Purpose: Browning sauce gives the stew its signature dark, almost mahogany gravy.
Handling: Rub it into the meat during the marinade so the color sets before cooking.
Adaptation: A spoon of caramelized sugar or dark soy approximates the color and slight bitterness.
butter beans
Starchy finish
Purpose: Butter beans add a creamy contrast and soak up the rich gravy at the end.
Handling: Drain and add them only in the last ten minutes so they hold their shape.
Adaptation: Cannellini or lima beans work with a similar soft, creamy texture.
soy sauce
Savory marinade
Purpose: Soy adds salt and umami that penetrate the meat during the long marinade.
Handling: Combine it with the browning and aromatics and marinate at least two hours.
Adaptation: Tamari keeps it gluten-free; coconut aminos lowers sodium with a touch more sweetness.
scotch bonnet pepper
Aromatic heat
Purpose: A whole scotch bonnet lends fruity aroma and warmth without overwhelming the gravy.
Handling: Add it whole and unburst, then remove it before serving to keep the heat gentle.
Adaptation: Habanero gives the same aroma; omit for a heat-free pot.
Technique notes
- Brown the oxtail in batches so the pot is not crowded; crowding steams the meat and skips the fond.
- Skim the surface fat after chilling or during the braise for a cleaner, glossier gravy.
- Check the liquid level during the long simmer and top up with hot water so the pot never scorches.
Ingredient swaps
- Gluten-free direction
- Use tamari instead of soy sauce and confirm the browning sauce is gluten-free.
- Lower-sodium direction
- Cut the soy with coconut aminos and salt only at the end after the gravy reduces.
- Weeknight shortcut
- Pressure-cook the marinated, browned oxtail for about 45 minutes, then add carrots and beans at the end.
Serve alongside
- Rice and peas
- Steamed cabbage
- Fried plantains
- Bammy
- Jamaican ginger beer
- Sorrel drink
- Dark and stormy
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate oxtail stew in its gravy in a sealed container for up to 4 days.
- Reheat gently on the stovetop over low heat, loosening the gravy with a splash of water.
- Freeze for up to 3 months and thaw overnight in the fridge before reheating.
Equipment
- Heavy-bottomed pot or Dutch oven
- Tongs for browning
- Fat skimming spoon
- Sturdy lid
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