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Oxtail and Butter Bean Stew

October 21, 2014

All for You

This was the first time I cooked oxtail and I was so happy with the outcome.  It was a special occasion, it’s always a special occasion when I spend time with my hubby.  He’s a super hero in my eyes, he’s super intelligent and super strong so therefore he’s the closest thing to superman and batman so there.  I made him this lovely stew so he could taste some Jamaican cooking and enjoy his birthday week.  Plus the leftover gravy is delicious. The oxtail can also be seasoned a day in advance for more flavour.

This recipe was adapted from Levi Roots’ Reggae Reggae Cookbook (Collins, 2008).



6 pieces of oxtail on the bone, 1 tin of butter beans (drained), 5 cups of water, 2 onions (peeled and chopped roughly), 1 beef tomato, 2 spring onions (chopped), 1 red chilli pepper (chopped), 2 carrots (peeled and chopped), 3 cloves of garlic (peeled and chopped), 3 tsps dried thyme, 1 tbsp all – purpose seasoning, 3tbsps browning, 1/2 tsp salt, 1/2 tsp black pepper, 3 tbsps vegetable oil.


1. First and foremost you need to wash your oxtail thoroughly with lemon juice, vinegar and salt.  It may be old- fashioned but it’s necessary.  I don’t care if the oxtail seems okay it is necessary to wash your meats before you cook them.  It’s the African/ Caribbean way cha!

2. Pat the oxtail dry before heating up the vegetable oil in a dutch pot on a medium – high heat and seal the meat.
3. The oxtail should brown for about 15 minutes.
4. When browned add some more oil and then add the onion and garlic.
5. Add the rest of the herbs and vegetables.
6. Add the water.
7. Bring to the boil and then gently simmer.
8. Cook for 2 hours until the meat is tender.
9. 5 minutes before the end of cooking add the butter beans.
10. Season to taste and serve with rice and peas.


From → Main Meals

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