Jamaican · intermediate
Jamaican Braised Beef Oxtail With Butter Beans
A rich, slow-simmered Jamaican comfort dish featuring tender halal beef oxtail infused with allspice, thyme, and scotch bonnet pepper, finished with creamy butter beans.
- PREP TIME
- 20 min
- COOK TIME
- 90 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Combine the halal beef oxtail pieces with crushed allspice berries, chopped scotch bonnet, soy sauce, half the scallions, and thyme sprigs in a large bowl to marinate for 15 minutes.
- 02
Heat a heavy Dutch oven over medium-high heat and sear the beef oxtail pieces for 8 minutes until deeply browned on all sides.
- 03
Pour in the halal beef broth, using a wooden spoon to scrape up all browned bits sticking to the bottom of the pot.
- 04
Bring the liquid to a boil, then cover tightly with a lid, reduce heat to low, and simmer gently for 75 minutes until the beef is tender.
- 05
Stir in the drained butter beans and remaining scallions, then simmer uncovered for 10 minutes until the sauce reduces to a glossy finish and beans are warmed.
- 06
Discard the thyme sprigs and serve hot over coconut rice or steamed cabbage.
A LITTLE KITCHEN KNOW-HOW
Slow Dutch-Oven Braising
Browning meat at high heat followed by long simmer in seasoned broth to break down tough connective tissue into gelatinous, rich gravy.
Notes from the kitchen
- For handling scotch bonnet peppers safely, wear disposable gloves to prevent skin irritation.
- If you prefer a thicker gravy, crush a few butter beans against the side of the pot during the final simmer.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.