Jamaican Oxtail with Butter Beans

Jamaican oxtail takes time, but it's worth it. This version relies on deep browning, fresh aromatics and slow cooking to build a rich, glossy gravy without bottled sauces or cornstarch. Once the oxtail is tender, the butter beans go in to finish in the pot.

Makes approximately 6 servings; actual yield varies with the size and bone content of the oxtail pieces.

Ingredients

Oxtail & seasoning

• 4 lb oxtail
• 3–4 tsp Jamaican seasoning blend, or enough to coat well; adjust according to the saltiness of the blend
• 1–1½ tbsp browning
• 1 large onion, sliced or chopped
• 5–6 garlic cloves, minced
• 4–5 scallions, chopped
• 5–6 sprigs fresh thyme
• 1–1½ tbsp fresh ginger, grated or minced
• 8–10 whole pimento (allspice) berries, lightly crushed
• 1 whole Scotch bonnet pepper

To cook & finish

• 1 can butter beans, drained and rinsed
• 2½–3 cups water, plus a little more if needed
• 1–2 tbsp oil, for browning

This is Sheba's version: no soy sauce, Worcestershire sauce, ketchup, brown sugar, stock, cornstarch, added salt, black pepper or carrots. Choose a Jamaican seasoning blend that suits your taste and adjust its quantity to its salt level.

Instructions

1. Prep the oxtail

   Trim off excess fat and clean the oxtail. Pat reasonably dry before seasoning.

2. Season

   Add the Jamaican seasoning blend and browning. Mix in the onion, garlic, scallion, ginger, thyme, pimento berries and whole Scotch bonnet. Coat everything thoroughly.

3. Marinate

   Cover and refrigerate for at least 4 hours, preferably overnight.

4. Brown the oxtail

   Remove the oxtail pieces from the wet aromatics so they brown rather than steam. Heat 1–2 tbsp oil in a heavy pot over medium-high heat. Brown the oxtail well in batches on multiple sides. Don’t rush this part.

5. Return the seasonings

   Once all the oxtail is browned, return it to the pot with the onion, scallion, garlic, ginger, thyme, pimento and Scotch bonnet from the marinade. Stir everything together for a couple of minutes.

6. Add water

   Pour in about 2 cups water to start. Scrape up the browned bits from the bottom of the pot.

7. Slow cook

   Bring to a gentle simmer, cover, reduce the heat and cook about 2½–3½ hours, or until the oxtail is very tender. Check periodically and add the remaining water as necessary so it doesn’t cook dry.

8. Add butter beans

   When the oxtail is tender and the gravy is developing, add the drained and rinsed butter beans. Cook another 20–30 minutes.

9. Finish the gravy

   Uncover toward the end and let the liquid reduce naturally until you have a rich, glossy gravy. No cornstarch needed.

10. Final check

    Remove the Scotch bonnet before serving unless you want considerably more heat. The oxtail should be tender, the beans intact, and the gravy thick enough to cling to the meat.

Sheba's key to this gravy: deep browning, fresh aromatics and slow reduction — no cornstarch needed.

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