Braised Oxtail with Butter Beans
Servings: 5 People
Ingredients
- 3 –4 lbs oxtail trimmed
- 1 can butter beans drained & rinsed
- 1 large onion sliced
- 1 bell pepper sliced
- 4 cloves garlic minced
- 2 –3 scallions chopped
- 3 –4 sprigs fresh thyme
- 1 whole scotch bonnet pepper
Seasoning:
- Salt & black pepper to taste
- 1 tbsp all-purpose seasoning
- ½ tsp paprika OR 1 tsp sugar for browning support
Liquid:
- 2 cups beef or chicken stock
- Optional Elevation:
- ¼ cup red wine or dark rum
- 1 tbsp unsalted butter
- 2 tbsp coconut milk optional
Instructions
Season the Oxtail
- Season generously with salt, pepper, and all-purpose seasoning. Let sit for at least 30 minutes or overnight for deeper flavor.
Brown the Oxtail
- Heat oil in a heavy pot over medium-high heat.
- Sear oxtail in batches until deeply browned on all sides. Remove and set aside.
Build the Flavor Base
- In the same pot, sauté onion, garlic, and bell pepper until fragrant. Add thyme and scallions.
Deglaze
- Pour in stock (or wine) and scrape up browned bits from the bottom.
Braise
- Return oxtail to the pot. Add remaining stock and scotch bonnet pepper.
- Cover and transfer to a 300°F oven. Cook for 2.5–3 hours until tender.
Add Butter Beans
- Add butter beans during the last 30 minutes of cooking.
Finish & Elevate
- Remove from oven. Skim excess fat if needed.
- Stir in butter and optional coconut milk. Simmer until sauce thickens.
Serve
- Serve hot with rice and peas or your favorite sides.
Video
Notes
CHEF TIPS
Proper browning builds deeper flavor than burnt sugar methods
Oxtail becomes tender from slow cooking—not marinade alone
Keep heat low and controlled for best results
Add butter beans toward the end to prevent overcooking
Proper browning builds deeper flavor than burnt sugar methods
Oxtail becomes tender from slow cooking—not marinade alone
Keep heat low and controlled for best results
Add butter beans toward the end to prevent overcooking