Caribbean · Dinner
Caribbean Oxtail Stew
Rich slow-braised oxtail with butter beans, spices, and thick gravy.
$
25 minsPrep
180 minsCook
205 minsTotal
ComplexLevel
Nutrition per serving
520Calories
38gProtein
24gFat
28gCarbs
3gSugar
5gFiber
680mgSodium
98mgChol
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Instructions
1
Prep
Chop 0.5 onion and mince 1 garlic clove. Season 450g oxtail with 1.5 tsp browning sauce, salt, black pepper, 0.5 tsp thyme, and 0.5 tsp allspice. Marinate 2 hours at room temperature.
2
Sear
Heat 1.5 tsp oil in a heavy pot over medium-high heat. Sear oxtail 3–4 minutes per side until deeply browned. Remove and set aside.
3
Saute
In the same pot, sauté onion and garlic over medium heat 2–3 minutes until fragrant. Stir in 0.5 tsp thyme and 0.5 tsp allspice, cook 1 minute to bloom spices.
4
Braise
Return oxtail to pot. Pour in 1.5 cups water, bring to a boil, then reduce heat to low. Add whole scotch bonnet pepper. Cover and simmer 2–2.5 hours, stirring occasionally, until oxtail is fork-tender and meat pulls from bone.
5
Simmer
Add 0.5 cup butter beans to the pot. Simmer uncovered over medium-low heat 20–30 minutes until beans soften and sauce thickens naturally. Taste and adjust seasoning with salt and pepper to taste.
6
Plate
Ladle stew into bowls, ensuring each serving has meat, beans, and thick gravy. Serve hot with rice or flatbread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g (1 lb) oxtail
- 0.5 onion
- 1 garlic clove
- 0.5 tsp dried thyme
- 0.5 tsp allspice
- 1.5 tsp browning sauce
- 0.5 scotch bonnet pepper
- 1.5 tsp neutral oil
- 375ml (1.5 cup) water
- 120g (4.2 oz / 0.5 cup) butter beans
- salt
- black pepper