Authentic Slow-Braised Oxtails with Butter Beans
Rich, fall-off-the-bone tender beef oxtails slow-braised in a deeply flavored, savory gravy with yellow onions, garlic, and creamy butter beans. A comforting classic with Caribbean influences.
Equipment
- Heavy Dutch oven with lid
- Tongs
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
Oxtail Marinade & Seasoning
- 4 lbs Beef oxtails — trimmed of excess fat
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Browning sauce — adds deep color and flavor
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Smoked paprika
- 2 teaspoons Kosher salt — plus more to taste
- 1 teaspoon Black pepper — freshly ground
Braise & Gravy
- 2 tablespoons Vegetable oil — for searing
- 2 large Yellow onions — chopped
- 6 cloves Garlic — minced
- 4 stalks Green onions (scallions) — chopped
- 6 sprigs Fresh thyme
- 1 teaspoon Whole allspice berries — or 1/2 tsp ground allspice
- 1 whole Scotch bonnet pepper (optional) — do not puncture if you want mild heat; substitute habanero if unavailable
- 2 tablespoons Tomato paste
- 4 cups Beef broth — low sodium
- 1.5 cups Butter beans — 1 15-oz can, rinsed and drained
- 1 tablespoon Cornstarch (optional) — mixed with 1 tbsp water (optional for thicker gravy)
Oxtail Marinade & Seasoning
| 4 lbs | Beef oxtails | trimmed of excess fat |
| 2 tablespoons | Soy sauce | |
| 1 tablespoon | Worcestershire sauce | |
| 1 tablespoon | Browning sauce | adds deep color and flavor |
| 1 tablespoon | Garlic powder | |
| 1 tablespoon | Onion powder | |
| 1 teaspoon | Smoked paprika | |
| 2 teaspoons | Kosher salt | plus more to taste |
| 1 teaspoon | Black pepper | freshly ground |
Braise & Gravy
| 2 tablespoons | Vegetable oil | for searing |
| 2 large | Yellow onions | chopped |
| 6 cloves | Garlic | minced |
| 4 stalks | Green onions (scallions) | chopped |
| 6 sprigs | Fresh thyme | |
| 1 teaspoon | Whole allspice berries | or 1/2 tsp ground allspice |
| 1 whole | Scotch bonnet pepper (opt.) | do not puncture if you want mild heat; substitute habanero if unavailable |
| 2 tablespoons | Tomato paste | |
| 4 cups | Beef broth | low sodium |
| 1.5 cups | Butter beans | 1 15-oz can, rinsed and drained |
| 1 tablespoon | Cornstarch (opt.) | mixed with 1 tbsp water (optional for thicker gravy) |
Instructions
-
Place the trimmed oxtails in a large bowl. Add soy sauce, Worcestershire sauce, browning sauce, garlic powder, onion powder, paprika, salt, and black pepper. Massage the seasonings into the meat thoroughly. If time permits, cover and marinate in the refrigerator for at least 2 hours or overnight.
~10 minMarinating overnight allows the flavors to penetrate the bone and meat, resulting in a much deeper flavor. -
Heat the vegetable oil in a heavy Dutch oven over medium-high heat. Working in batches so as not to crowd the pan, sear the oxtails on all sides until deeply browned, about 3-4 minutes per side. Remove the browned oxtails to a plate and set aside.
~15 minDon't skip or rush the searing process; the brown crust (fond) on the bottom of the pot is essential for a rich gravy. -
In the same Dutch oven, lower the heat to medium. Add the chopped yellow onions and sauté until softened and translucent, about 5 minutes. Add the minced garlic and tomato paste, cooking for 2 more minutes until fragrant and the tomato paste deepens in color.
~7 minIf the pot gets too dark, add a splash of water or broth to deglaze early so the garlic doesn't burn. -
Pour in 1 cup of the beef broth and scrape the bottom of the pot with a wooden spoon to release all the browned bits. Return the seared oxtails and any resting juices to the pot.
~3 min -
Add the remaining beef broth, chopped green onions, fresh thyme sprigs, whole allspice berries, and the whole Scotch bonnet pepper. Bring the liquid to a rolling boil.
~5 minKeep the Scotch bonnet pepper whole to impart a floral, fruity aroma without making the dish excessively spicy. Be careful not to burst it while stirring. -
Once boiling, reduce the heat to the lowest setting, cover the Dutch oven tightly with its lid, and simmer gently for 2.5 hours. Check occasionally, stirring and adding a splash of water or broth if the liquid reduces too quickly.
~2h 30mYou can also do this step in a 325°F (165°C) oven if you prefer an even, ambient heat. -
After 2.5 hours, the meat should be very tender and pulling away from the bone. Skim any excess fat from the surface of the gravy. Stir in the drained butter beans.
~5 minUsing a spoon to skim the fat ensures a rich but not greasy gravy. -
Simmer uncovered for an additional 15-20 minutes to allow the gravy to reduce and thicken, and the butter beans to heat through. If you prefer a thicker gravy, whisk in the cornstarch slurry during the last 5 minutes of cooking.
~15 minRemove the thyme stems and the whole Scotch bonnet pepper before serving.
Tips & Storage
- Ask your butcher to cut the oxtails into medium, uniform pieces for even cooking.
- Serve traditionally over rice and peas or white rice to soak up the luxurious gravy.
- For the most authentic color and taste, Jamaican browning sauce (like Grace brand) is highly recommended.
- Storage: Store leftover oxtails and gravy in an airtight container in the refrigerator for up to 4 days. Oxtails taste even better the next day as the flavors meld. Reheat gently on the stovetop over low heat.