caribbeanoxtailbraisedclassicstewsoybeans

Oxtail Stew

Name: Oxtail Stew
Prep time: 15 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Cuisine: Caribbean
Ingredients: 900 g oxtail, cut into joints; 6 g fine salt; 3 g black pepper; 4 g allspice berries, lightly crushed; 8 g fresh thyme; 1 small scotch bonnet, whole; 20 ml soy sauce; 10 ml browning sauce; 15 ml neutral oil; 160 g onion, sliced; 30 g spring onions, sliced; 12 g garlic, minced; 10 g ginger, minced; 180 g tomato, diced; 20 g tomato paste; 8 g brown sugar; 500 ml beef stock; 250 ml water; 240 g cooked butter beans, drained; 4 g fresh thyme; 10 ml lime juice

This oxtail stew is deeply savory, glossy, and comforting, with tender meat clinging to the bone in a rich brown gravy. Butter beans soak up the sauce, while thyme, allspice, and scotch bonnet give the dish its unmistakable Caribbean character.

1h 10min

2 servings

1035 kcal

Caribbean

Ingredients

Oxtail and seasoning

900 goxtail, cut into joints
6 gfine salt
3 gblack pepper
4 gallspice berries, lightly crushed
8 gfresh thyme
1 smallscotch bonnet, whole
20 mlsoy sauce
10 mlbrowning sauce

Stew base

15 mlneutral oil
160 gonion, sliced
30 gspring onions, sliced
12 ggarlic, minced
10 gginger, minced
180 gtomato, diced
20 gtomato paste
8 gbrown sugar
500 mlbeef stock
250 mlwater

To finish

240 gcooked butter beans, drained
4 gfresh thyme
10 mllime juice

Instructions

1
Pat the oxtail dry. Season it all over with the salt, black pepper, crushed allspice, thyme, whole scotch bonnet, soy sauce, and browning sauce. Let it stand while you prepare the vegetables, about 10 minutes; this short seasoning time helps the surface absorb flavor without adding extra total time.
2
Heat a heavy pressure cooker or stovetop pressure braiser over medium-high heat. Add the oil, then brown the oxtail in 2 batches until well colored on multiple sides, about 6-8 minutes per batch. Do not crowd the pot; strong browning is essential for a deep, rich gravy.
3
Reduce the heat to medium. Add the onion and spring onions to the same pot and cook for 2 minutes, scraping up the browned bits. Stir in the garlic, ginger, diced tomato, tomato paste, and brown sugar; cook for 3-4 minutes until the tomato darkens slightly and the mixture smells sweet and savory.
4
Return the browned oxtail and any juices to the pot. Pour in the beef stock and water. Tuck in the seasoned thyme and whole scotch bonnet if not already in the pot. Bring to a simmer, then lock the lid and pressure-cook at high pressure for 35 minutes. The oxtail should be very tender but still holding to the bone.
5
Let the pressure release naturally for 10 minutes, then vent the rest. Open the pot, skim excess fat if desired, and remove the whole scotch bonnet if you want gentler heat. Stir in the butter beans and the remaining thyme.
6
Simmer uncovered for 8-10 minutes until the sauce is glossy and coats the oxtail and beans. If it thickens too much, add a splash of water; if too thin, simmer a little longer. Finish with the lime juice to brighten the rich gravy.
7
Rest the stew for 5 minutes before serving. Spoon the oxtail, beans, and sauce into warm bowls and serve hot.

Nutrition per serving

1035 kcal

Calories

65g

Protein

28g

Carbs

71g

Fat

Fiber

Notes

•Using a pressure cooker is the only realistic way to achieve tender oxtail within about 60 minutes total; conventional braising usually takes 2.5-3.5 hours.
•Keep the scotch bonnet whole for classic flavor with controlled heat. Pierce it only if you want the stew significantly spicier.
•For an even silkier sauce, chill briefly after cooking and lift off some fat before the final simmer, though this is optional.
•Serve with rice and peas, plain steamed rice, or fried plantain.

Background

Oxtail stew is a beloved dish across the Caribbean, especially in Jamaica, where slow-braised oxtail became a celebratory and Sunday-table favorite. Its rich seasoning reflects Afro-Caribbean cooking traditions, combining thyme, allspice, hot pepper, and browning for a deep, savory gravy.

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