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Serves
US | Metric
Ingredients
  • 1 kg Oxtail
  • 1 Onion chopped
  • 3 Spring onions chopped
  • 1 Scotch bonnet chopped (discard seeds)
  • 5 Fresh sprigs thyme
  • 1 tbsp Minced garlic
  • 2 tsps Garlic granules
  • 2 tsps Onion granules
  • 2 tbsps (Level) all purpose seasoning
  • 1 tbsp Paprika
  • ½ tsp All spice
  • 1 tbsp (Level) Jamaican curry powder (optional)
  • 1 tbsp Browning
  • 3 tbsps Worcestershire sauce
  • 3 Bay leaves
  • 1 tbsp Beef stock powder (or 2 beef stock cubes)
  • 4 tbsps Low sugar low salt ketchup
  • 1 tbsp (Level) brown sugar (optional)
  • Boiling water
  • 4 tbsps Lemon juice
  • 2 tbsps Cooking oil
  • 1 (Drained) can butter beans
Jamaican Oxtail and butter bean stew Jamaican Oxtail and butter bean stew

Jamaican Oxtail and butter bean stew

This is a beautiful tasty meal that is comforting

Prep 25 minutes
Total 3 hours

1. Clean the oxtail in cold water and the lemon juice (optional)


2. Transfer the oxtail to a large bowl add the onion spring onions thyme scotch bonnet all the dry seasonings browning Worcestershire sauce garlic and brown sugar and mix thoroughly making sure all the oxtail is coated with seasoning cover and marinade in the fridge for at least 1 hour (over night if you can)


3. Heat up a large pan and making sure there are no onions or scotch bonnet on the oxtail brown off the oxtail in 2 separate batches using 1 tablespoon of of oil for each batch remove the oxtail set aside then add all the marinade and onions and scotch bonnet to the pan brown it all off then add the oxtail give it all a good stir through add enough boiling water so it’s level with the oxtail add the ketchup and bay leaves and stock stir again then cover and simmer till the oxtail becomes tender and sauce had thickend


4. Remove the pan lid add the butter beans and simmer for a further 15 mins


5. Serve with either rice and peas plain rice or mash and veg


6. Enjoy!!

Jamaican Oxtail and butter bean stew Jamaican Oxtail and butter bean stew

Jamaican Oxtail and butter bean stew

This is a beautiful tasty meal that is comforting

favorite
print
rate
Prep 25 minutes
Total 3 hours
Serves
US | Metric
Ingredients
  • 1 kg Oxtail
  • 1 Onion chopped
  • 3 Spring onions chopped
  • 1 Scotch bonnet chopped (discard seeds)
  • 5 Fresh sprigs thyme
  • 1 tbsp Minced garlic
  • 2 tsps Garlic granules
  • 2 tsps Onion granules
  • 2 tbsps (Level) all purpose seasoning
  • 1 tbsp Paprika
  • ½ tsp All spice
  • 1 tbsp (Level) Jamaican curry powder (optional)
  • 1 tbsp Browning
  • 3 tbsps Worcestershire sauce
  • 3 Bay leaves
  • 1 tbsp Beef stock powder (or 2 beef stock cubes)
  • 4 tbsps Low sugar low salt ketchup
  • 1 tbsp (Level) brown sugar (optional)
  • Boiling water
  • 4 tbsps Lemon juice
  • 2 tbsps Cooking oil
  • 1 (Drained) can butter beans

1. Clean the oxtail in cold water and the lemon juice (optional)


2. Transfer the oxtail to a large bowl add the onion spring onions thyme scotch bonnet all the dry seasonings browning Worcestershire sauce garlic and brown sugar and mix thoroughly making sure all the oxtail is coated with seasoning cover and marinade in the fridge for at least 1 hour (over night if you can)


3. Heat up a large pan and making sure there are no onions or scotch bonnet on the oxtail brown off the oxtail in 2 separate batches using 1 tablespoon of of oil for each batch remove the oxtail set aside then add all the marinade and onions and scotch bonnet to the pan brown it all off then add the oxtail give it all a good stir through add enough boiling water so it’s level with the oxtail add the ketchup and bay leaves and stock stir again then cover and simmer till the oxtail becomes tender and sauce had thickend


4. Remove the pan lid add the butter beans and simmer for a further 15 mins


5. Serve with either rice and peas plain rice or mash and veg


6. Enjoy!!