Oxtail stew is a slow-braised dish of beef oxtail cooked until tender in a savory sauce with aromatics, herbs, and often beans. This Caribbean-inspired version uses allspice, thyme, Scotch bonnet, and butter beans; oxtail stews vary by region and household, so the seasoning and add-ins are easy to adjust. Gentle, covered cooking gives the meat time to soften and enrich the broth.
Ingredients
- 3½ lb (1.6 kg) oxtail pieces, preferably cut into 2- to 3-inch (5- to 7.5-cm) sections
- 1½ tsp (9 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil, such as canola or sunflower oil
- 1 large yellow onion, diced, about 1½ cups (225 g)
- 4 scallions, thinly sliced, about ½ cup (50 g)
- 5 garlic cloves, finely chopped, about 1½ tbsp (15 g)
- 1 tbsp (10 g) finely grated fresh ginger
- 6 fresh thyme sprigs, about 3 g, or 1 tsp (1 g) dried thyme
- 1 tsp (2 g) ground allspice
- 1 tbsp (15 ml) browning sauce
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) Worcestershire sauce
- 2 medium carrots, cut into ½-inch (1.25-cm) pieces, about 1½ cups (200 g)
- 1 medium red or green bell pepper, diced, about 1 cup (150 g)
- 4 cups (960 ml) low-sodium beef stock, divided if needed
- 1 whole Scotch bonnet pepper, left whole for gentle heat, or pierced once for more heat
- 2 dried bay leaves, about 0.2 g
- 2 cans butter beans, each 15 oz (425 g), drained and rinsed
Instructions
- Prepare the oxtail and vegetables. Trim away large, hard pieces of surface fat, but leave a little fat for flavor. Pat the meat dry with paper towels; do not rinse raw meat, since splashing can spread germs around the sink. Season all over with the salt and pepper. Dice the onion and bell pepper, slice the scallions, chop the garlic, grate the ginger, and cut the carrots. Set everything within reach before heating the pot.
- Brown the oxtail. Heat the oil in a large, heavy Dutch oven or stew pot over medium-high heat. Working in batches so the pieces are not crowded, brown the oxtail on several sides, about 12 to 15 minutes total. Transfer browned pieces to a plate. If the pot bottom has dark, burnt bits, lower the heat and carefully remove them; browned bits are flavorful, but burnt ones can make the stew bitter. Keep the rendered fat in the pot, pouring off excess if there is more than about 2 tablespoons.
- Build the seasoning base. Reduce the heat to medium. Add the onion, scallions, garlic, ginger, thyme, and allspice. Cook, stirring, for 4 to 5 minutes, until the onion starts to soften and the mixture smells fragrant. Stir in the browning sauce, soy sauce, and Worcestershire sauce. Scrape the pot with a wooden spoon to loosen the browned fond, then add the carrots and bell pepper and stir for another minute.
- Braise until the meat is tender. Return the oxtail and any plate juices to the pot. Pour in enough beef stock to come about three-quarters of the way up the meat; use all 4 cups if needed, or save a little to adjust the sauce later. Add the bay leaves and whole Scotch bonnet. Bring the liquid just to a gentle simmer, then cover and lower the heat. Simmer gently for 2 hours 45 minutes, turning the pieces once or twice and checking that the liquid is barely bubbling rather than boiling hard. Add a splash of water or stock if the pot looks dry. USDA FSIS advises cooking whole cuts of beef to at least 145°F (63°C), checked with a food thermometer, followed by a 3-minute rest; oxtail cooked in this long braise will go well beyond that minimum. The meat is ready when a fork slips in easily and it is beginning to pull away from the bones. If it is still firm, keep simmering and check every 15 minutes.
- Add the beans and finish the sauce. Remove the Scotch bonnet and bay leaves. Stir in the drained butter beans gently so they stay intact. Simmer uncovered for 20 minutes, stirring carefully once or twice, until the beans are hot and the sauce has thickened slightly. Skim excess surface fat with a spoon if you like. Taste the sauce and adjust salt and pepper. Turn off the heat and let the stew stand for 3 minutes before serving.
Tips
- Brown in batches. Crowding the pot traps steam and leaves the meat gray instead of deeply browned. Take the extra few minutes to brown pieces in a single layer; that caramelized coating contributes color and savory flavor to the finished sauce.
- Keep the simmer gentle. A hard boil can make the liquid reduce too quickly and the meat cook unevenly. Look for occasional small bubbles, and keep the lid on during most of the braise. If the sauce is thin at the end, uncover the pot for the bean-simmering stage rather than turning the heat very high.
- Adjust the heat carefully. Scotch bonnet brings fruity, pronounced heat. Leave it whole for a mild background warmth, or pierce it for a hotter stew; avoid breaking it apart unless you want the heat distributed throughout. Wear gloves if handling cut chile and wash your hands afterward.
- Use a practical browning-sauce substitute if needed. Browning sauce adds deep color and a slightly caramelized flavor, and it may be sold near sauces or Caribbean ingredients. If unavailable, omit it or brown 1 tsp (4 g) dark brown sugar in the pot after the meat is removed, watching closely so it does not burn. The substitute gives a little sweetness and may produce a lighter, less complex sauce.
Serving Suggestions
Serve the stew hot in deep bowls, making sure each portion gets meat, butter beans, vegetables, and plenty of sauce. Steamed white rice is a classic, useful partner because it catches the rich gravy; rice and peas, boiled green bananas, or mashed potatoes also work well. For a lighter plate, serve a smaller scoop alongside steamed cabbage or sautéed greens. A simple cucumber and tomato salad can bring freshness and crunch to a meal with such a rich main dish.
Oxtail pieces contain bones and can be awkward to eat neatly, so provide a fork and spoon and let diners know to watch for small bone fragments. If serving a group, you can lift the meat from the pot with tongs and arrange it over rice, then spoon beans and sauce around it. A little chopped scallion added at the table gives the bowl a fresh finish without changing the slow-cooked flavor.
Variations
For a Jamaican-style variation, keep the thyme, allspice, Scotch bonnet, browning sauce, and butter beans, and add 1 tbsp (15 ml) ketchup with the stock for a slightly sweeter, tangier gravy. Some cooks season the meat ahead of time; that can deepen the seasoning, but it is not necessary for this recipe. If you do season it in advance, cover it and refrigerate it, then brown it straight from the refrigerator after patting the surface dry.
You can swap butter beans for drained canned lima beans in the same quantity; they have a similar creamy texture. Kidney beans work too, but are firmer and bring a more pronounced bean flavor. For a less spicy pot, leave out the Scotch bonnet and add a pinch of cayenne only at the table for anyone who wants heat. If you cannot find oxtail, beef short ribs can be braised in the same flavor base, though their shape, fat, and cooking time differ; begin checking them for tenderness after about 2 hours.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours, preferably in shallow, covered containers. Store the stew in the refrigerator for 3 to 4 days. The sauce may firm up as its fat chills; this is normal, and you can lift off some of the solidified fat before reheating if you prefer a less rich broth. For longer storage, freeze portions in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter.
Reheat a portion in a covered saucepan over medium-low heat, stirring gently and adding a splash of water or stock if the sauce has thickened. Heat until steaming throughout and at least 165°F (74°C), checked with a food thermometer. In a microwave, cover the bowl loosely, stir partway through, and check the temperature in more than one spot. Reheat only the amount you plan to eat, and avoid repeatedly cooling and reheating the full pot.
Frequently Asked Questions
Why is my oxtail still tough?
It usually needs more time, not a higher temperature. Oxtail has connective tissue that becomes tender during a long, moist braise. Keep the pot at a gentle simmer and check every 15 minutes until the meat yields easily to a fork. A tight-fitting lid and enough liquid help prevent the surface from drying out before the meat softens.
Can I make this stew in a pressure cooker?
Yes, but the timing changes. Brown the meat and sauté the aromatics using the cooker’s sauté setting, then add the stock and seasonings. Follow the manufacturer’s directions for pressure cooking meat with bones; oxtail commonly takes around 45 to 55 minutes at high pressure, followed by a natural pressure release. Add the butter beans afterward and simmer on the sauté setting so they do not break apart. Check tenderness and continue cooking if needed.
Can I make oxtail stew a day ahead?
Yes. Cool and refrigerate it within 2 hours, then reheat gently the next day to at least 165°F (74°C). The flavors meld while it rests, and chilling makes it easier to remove a layer of solidified fat if you want. Add a small splash of stock or water while reheating if the gravy has become very thick.
Do I need to soak or marinate the oxtail?
No soaking is required for this method. A refrigerated seasoning rest can be used for extra flavor, but it is optional and not a substitute for the long braise. If marinating, keep the meat covered in the refrigerator and count that time separately; do not leave raw meat out at room temperature.
What if I do not have butter beans?
Use canned lima beans, or leave the beans out and serve the stew over rice. If using dried beans, cook them separately until tender before adding them, since dried beans will not reliably become tender during the final 20-minute simmer. Drain and rinse canned beans before stirring them into the pot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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