Jamaican Oxtail Stew with Butter Beans
Falling apart oxtail in a deep, glossy gravy with creamy butter beans. Slow food at its best.
- Time3 hr 45
- LevelMedium
- Costabout £2.23 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the oxtail with the allspice, pepper, dried thyme, garlic and spring onions. Cover and marinate overnight in the fridge.
- 2
Heat the oil in a large heavy casserole. Add the sugar and let it darken for 1 minute. Brown the oxtail in batches for 3 to 4 minutes each side.
8 min - 3
Return all the oxtail to the pot. Add the onion, carrots, thyme sprigs, scotch bonnet and tomato purée. Pour in the water.
- 4
Bring to the boil, skim off any scum, then cover and simmer very gently for 3 hours, stirring now and then.
180 min - 5
Stir in the butter beans and simmer for 20 minutes without the lid, until the gravy is thick and sticky.
20 min - 6
Remove the scotch bonnet. Serve with rice and peas.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.