📝 About This Recipe
This quintessential Jamaican comfort food features succulent oxtail pieces braised until the meat literally falls off the bone. Infused with the aromatic heat of Scotch bonnet peppers, the warmth of allspice, and the savory depth of browning sauce, it is a masterclass in Caribbean soul food. The addition of buttery broad beans creates a luscious, thick gravy that perfectly captures the vibrant spirit of the islands.
🥗 Ingredients
The Meat and Marinade
- 3 pounds Oxtail (trimmed of excess fat and cut into 1.5-inch pieces)
- 1 tablespoon Browning Sauce (Grace brand preferred)
- 2 tablespoons Soy Sauce (low sodium)
- 3 stalks Green Seasoning or Scallions (finely chopped)
- 1 tablespoon Fresh Ginger (grated)
- 4 cloves Garlic (minced)
Aromatics and Spices
- 1 large Yellow Onion (diced)
- 5 sprigs Fresh Thyme (whole)
- 8-10 pieces Whole Pimento Berries (Allspice) (crushed slightly)
- 1 whole Scotch Bonnet Pepper (kept whole for flavor, or pierced for heat)
- 1 tablespoon Brown Sugar (to balance the savory notes)
The Braising Liquid and Finish
- 4 cups Beef Stock (or enough to cover the meat)
- 15 ounces Broad Beans (Canned Butter Beans) (drained and rinsed)
- 2 medium Carrots (sliced into thick rounds)
- 2 tablespoons Vegetable Oil (for searing)
- 1 tablespoon Cornstarch (optional, mixed with water for extra thickness)
👨🍳 Instructions
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1
Wash the oxtail pieces with water and a splash of vinegar or lime juice, then pat thoroughly dry with paper towels.
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2
In a large bowl, combine the oxtail with the browning sauce, soy sauce, minced garlic, ginger, chopped scallions, and brown sugar. Massage the marinade into the meat and let it sit for at least 1 hour, or ideally overnight in the refrigerator.
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3
Heat the vegetable oil in a heavy-bottomed Dutch oven or pressure cooker over medium-high heat.
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4
Remove the oxtail from the marinade (reserve the leftover marinade) and sear the meat in batches until deeply browned on all sides. This should take about 8-10 minutes per batch. Remove meat and set aside.
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5
In the same pot, add the diced onions and sauté for 3-4 minutes until translucent, scraping up the flavorful brown bits (fond) from the bottom of the pot.
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6
Return the oxtail to the pot. Add the reserved marinade, beef stock, pimento berries, and thyme sprigs. The liquid should just cover the meat.
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7
Bring the liquid to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 2.5 to 3 hours. If using a pressure cooker, cook for 45-50 minutes.
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8
Check the meat; it should be tender but not quite falling off the bone yet. Add the sliced carrots and the whole Scotch bonnet pepper.
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9
Simmer for another 20 minutes, then gently fold in the drained broad beans. Be careful not to burst the Scotch bonnet pepper unless you want extreme heat.
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10
Continue to simmer uncovered for 15-20 minutes. This allows the gravy to reduce and thicken naturally from the collagen in the oxtails and the starch in the beans.
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11
Taste the gravy. Adjust salt and pepper as needed. If you prefer a thicker sauce, whisk the cornstarch with 2 tablespoons of water and stir it into the boiling stew for 2 minutes.
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12
Remove the thyme stems and the Scotch bonnet pepper before serving. Let the stew rest for 10 minutes to allow the flavors to settle.
💡 Chef's Tips
For the best flavor, marinate the meat for 24 hours to let the aromatics penetrate the bone. Avoid over-using browning sauce; a little goes a long way and too much can make the stew taste bitter. If the stew is too oily, use a wide spoon to skim the fat off the surface before adding the beans. Always keep the Scotch bonnet whole and look for punctures; if it breaks, the heat level will increase significantly. If you don't have browning sauce, you can make your own by melting brown sugar in the oil until it turns dark and bubbly before adding the meat.
🍽️ Serving Suggestions
Serve over a generous bed of Jamaican Rice and Peas to soak up the rich gravy. Accompany with fried sweet plantains for a sugary contrast to the savory meat. A side of steamed cabbage and carrots provides a fresh, crunchy texture to the meal. Pair with a cold Jamaican ginger beer or a glass of Sorrel drink. Freshly baked hard dough bread is perfect for mopping up every last drop of the sauce.