Dutch Pot is a Caribbean restaurant in Pembroke Pines, Florida, known for its hearty Jamaican-style comfort food. While you can’t get their exact kitchen recipes, you can recreate the spirit of their menu at home: rich, slow-cooked oxtail, tender curry chicken, and fluffy rice and peas. This recipe focuses on the most popular dish on that menu—Jamaican-style oxtail stew—because it delivers deep, savory flavor with surprisingly simple ingredients once you know the method.

Ingredients

4 lb (1.8 kg) oxtail, cut into 2-inch pieces
2 tbsp (30 ml) vegetable oil
1 large onion, chopped (about 1 cup / 150 g)
4 garlic cloves, minced
2 scallions, sliced (white and green parts)
2 tbsp (30 g) fresh ginger, grated
2 Scotch bonnet peppers, whole (do not cut unless you want intense heat)
3 sprigs fresh thyme
1 tsp (2 g) ground allspice
1 tsp (2 g) ground cinnamon
1 tsp (2 g) smoked paprika
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) Worcestershire sauce
2 tbsp (30 ml) browning sauce (or dark soy sauce mixed with 1 tsp molasses)
4 cups (960 ml) beef broth, low sodium
2 carrots, peeled and cut into 1-inch chunks
2 stalks celery, chopped
1 can (15 oz / 425 g) butter beans (also called lima beans), drained and rinsed
Salt and black pepper to taste
2 tbsp (30 g) cornstarch mixed with 3 tbsp (45 ml) cold water (slurry)

Instructions

Pat the oxtail pieces dry with paper towels. Season generously with salt and black pepper on all sides.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the oxtail on all sides, about 4–5 minutes per batch. Do not crowd the pot. Transfer browned pieces to a plate and set aside.
Reduce heat to medium. Add the onion, garlic, scallions, and ginger to the pot. Sauté for 3–4 minutes until fragrant and the onion is translucent.
Add the whole Scotch bonnet peppers, thyme sprigs, allspice, cinnamon, and smoked paprika. Stir for 1 minute until aromatic.
Return the oxtail to the pot. Add the soy sauce, Worcestershire sauce, and browning sauce. Stir to coat the meat evenly.
Pour in the beef broth. Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 hours, stirring occasionally.
After 2 hours, add the carrots and celery. Continue simmering, covered, for another 45 minutes, or until the oxtail is fork-tender and the meat is pulling away from the bone.
Stir in the drained butter beans. Cook for 10 more minutes, just until heated through.
Remove the Scotch bonnet peppers and thyme sprigs (they are for flavor only).
If the sauce is too thin, stir in the cornstarch slurry and simmer for 2–3 minutes until thickened. Taste and adjust salt and pepper. The internal temperature of the meat should read at least 145°F (63°C) per USDA FSIS safe minimum for whole cuts, though it will be far beyond that after 3 hours of braising.

Tips

Browning sauce: This is a Caribbean staple that adds deep color and a slightly sweet, smoky flavor. If you can’t find it, mix 1 tablespoon dark soy sauce with 1 teaspoon molasses. It changes the color slightly but works well.
Scotch bonnet heat: Keep the peppers whole and unbroken for a mild, aromatic heat. If you want more spice, cut one pepper in half and remove the seeds before adding. Always wash your hands after handling them.
Don’t rush the browning: The deep brown crust on the oxtail is where much of the flavor comes from. If the pot is too crowded, the meat steams instead of browning—cook in batches even if it takes longer.
Make ahead: This stew tastes even better the next day. Cool completely, refrigerate overnight, then skim the solidified fat from the top before reheating.

Serving Suggestions

Serve the oxtail stew over steamed white rice or Jamaican rice and peas (rice cooked with coconut milk, kidney beans, and thyme). A side of fried plantains (sweet or savory) and a simple green salad with a citrus vinaigrette balances the rich, heavy sauce. For a traditional touch, add a few slices of avocado or a spoonful of pickled onions on top.

Variations

Curry chicken: Swap the oxtail for 3 lb (1.4 kg) bone-in chicken thighs. Brown them the same way, then simmer for 45–50 minutes instead of 3 hours. Add 2 tablespoons curry powder with the spices for a classic Jamaican curry flavor.
Beef stew: Use 3 lb (1.4 kg) chuck roast cut into 2-inch cubes. Cook time stays the same as oxtail, but you can skip the browning sauce if you prefer a lighter gravy.
Vegetarian version: Replace the meat with 2 cans (15 oz / 425 g each) of jackfruit or 3 cups of diced butternut squash. Use vegetable broth and reduce simmering time to 30–40 minutes. Add the butter beans at the start so they soften.
Spicier gravy: Add 1 teaspoon of dried Scotch bonnet flakes or a tablespoon of hot pepper sauce in the last 30 minutes of cooking. This kicks up the heat without changing the texture.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The stew will keep for 3–4 days. To reheat, place in a saucepan over medium-low heat, adding a splash of beef broth or water if the sauce has thickened too much. Stir occasionally until heated through to 165°F (74°C) for leftovers. You can also freeze the stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly after freezing, but a good stir will bring it back together.

Frequently Asked Questions

Can I use a slow cooker instead of a Dutch oven? Yes. Brown the oxtail and sauté the aromatics in a skillet first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours, adding the carrots and celery in the last hour. The sauce will be thinner, so thicken it with the cornstarch slurry at the end.

How do I know when the oxtail is done? The meat should be fork-tender and easily pull away from the bone. A fork should slide in with almost no resistance. Cooking times can vary depending on the size of the pieces, so start checking at the 2.5-hour mark.

Can I skip the browning sauce? Yes, but the final color will be lighter and the flavor slightly less deep. You can substitute with 1 tablespoon of dark soy sauce plus 1 teaspoon of sugar, or just use regular soy sauce and add a pinch of smoked paprika for color.

Why is my oxtail tough? Oxtail is a heavily worked muscle, so it needs long, slow cooking to break down the connective tissue. If it’s tough after 3 hours, it likely wasn’t simmering gently enough—the liquid should be at a low bubble, not a rolling boil. Return it to the heat and cook for another 30–45 minutes.

Can I make this without Scotch bonnet peppers? Absolutely. Use a habanero pepper (similar heat) or a jalapeño with seeds removed for a milder kick. You can also omit the pepper entirely and add 1 teaspoon of red pepper flakes for a subtle warmth.

What if I don’t have butter beans? Canned kidney beans or pigeon peas (gungo peas) are traditional substitutes. If using dried beans, soak and cook them separately before adding, since they take much longer than the stew’s cooking time.

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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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Dutch Pot Pembroke Pines Menu Recipes to Cook at Home