Slow-Simmered Oxtail Stew with Butter Beans and Toasted Hard Dough Bread

Rich, succulent oxtail braised until fall-off-the-bone tender in a deeply flavored gravy with butter beans and vegetables, served with white rice and slices of toasted hard dough bread for dipping.

• Prep: 30 min
• Cook: 3 hr
• Total: 3 hr 30 min
• Servings: 4
• Cuisine: Jamaican
• Difficulty: Easy

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• rich
• savory
• classic
• slow cooker
• crowd-pleaser

Ingredients

• 2 pound oxtail (cut into 2-inch pieces)
• 0.25 cup all-purpose flour
• 2 tablespoon vegetable oil
• 1 yellow onion (large, chopped)
• 4 clove garlic (minced)
• 2 fresh thymes
• 2 pimento berries (whole)
• 1 Scotch bonnet pepper (small, whole)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon browning sauce
• 6 ounce tomato paste
• 4 cup beef broth
• 2 carrots (large, peeled, cut into 1-inch pieces)
• 2 potatoes (large, peeled, cut into 1-inch cubes)
• 15 ounce butter beans (rinsed, drained)
• 1.5 cup white rice (uncooked)
• 3 cup water
• 4 slice hard dough bread
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Season the 2 pounds oxtail pieces generously with salt and black pepper. Dredge the oxtail in 1/4 cup all-purpose flour, shaking off excess.
2. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the oxtail in batches until well browned on all sides. Remove and set aside.
3. To the same pot, add the 1 large yellow onion and sauté until softened, about 5 minutes. Add the 4 cloves garlic, 2 sprigs fresh thyme, 2 pimento berries, and 1 whole Scotch bonnet pepper (if using). Sauté for another 2 minutes until fragrant.
4. Stir in 1 tablespoon Worcestershire sauce, 1 tablespoon browning sauce (if using), and 1 can tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly.
5. Return the seared oxtail to the pot. Pour in 4 cups beef broth. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 2 to 2.5 hours, or until the oxtail is very tender.
6. Meanwhile, cook the white rice. In a medium saucepan, combine 1 1/2 cups white rice, 3 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
7. After 2 to 2.5 hours, add the 2 large carrots, 2 large potatoes, and 1 can butter beans (rinsed and drained) to the oxtail stew. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender and the oxtail is falling off the bone.
8. Discard the thyme sprigs and Scotch bonnet pepper (if used). Taste and adjust seasoning with salt and black pepper as needed. The sauce should be thick and rich. If too thin, uncover and simmer for a few more minutes.
9. Toast the 4 slices hard dough bread in a toaster or pan. Serve the hearty oxtail stew over the white rice, with toasted hard dough bread for soaking up the delicious gravy.

Notes

While the total cook time is long, the active preparation is minimal, making this an easy recipe to manage. For best results, use good quality oxtail with a decent amount of meat. Browning sauce is optional but enhances the stew's dark, rich color.

Nutrition (per serving)

• Calories: 780
• Protein: 60 g
• Carbohydrates: 80 g
• Fat: 20 g
• Fiber: 11 g
• Sodium: 1200 mg
• Saturated Fat: 8 g
• Sugar: 7 g
• Cholesterol: 130 mg