Jamaican Oxtail Stew with Butter Beans and Coconut Rice
This week's featured dinner takes you on an irresistible Caribbean flavor journey. Slow-cooked oxtail that melts in your mouth, combined with rich butter beans, allspice, and aromatic coconut rice, makes this dish an unforgettable autumn favorite.
In short
Jamaican Oxtail Stew with Butter Beans and Coconut Rice takes about 140 minutes (20 min prep, 120 min cooking), serves 4 and needs 19 ingredients.
Ingredients
- Oxtail pieces1.2 kg
- Brown sugar2 tbsp
- Soy sauce2 tbsp
- Worcestershire sauce1 tbsp
- Ground allspice1 tsp
- Dried thyme1.5 tsp
- Garlic cloves, finely chopped4 pcs
- Ginger, grated1 tbsp
- Onion, roughly chopped1 pcs
- Spring onions, sliced3 pcs
- Carrots, sliced2 pcs
- Beef stock or broth5 dl
- Butter beans, rinsed1 can
- Scotch Bonnet or red chili (whole)1 pcs
- Neutral oil for frying2 tbsp
- Jasmine rice300 g
- Coconut milk4 dl
- Water (for rice)2 dl
- Salt and freshly ground pepper
Instructions
- 1
Toss the oxtail pieces with soy sauce, Worcestershire sauce, brown sugar, allspice, thyme, garlic, ginger, half of the spring onions, as well as salt and pepper. Let it marinate for at least 15 minutes.
- 2
Heat neutral oil in a large Dutch oven over medium-high heat. Scrape most of the marinade off the meat (reserve it for later) and brown the meat pieces thoroughly on all sides until they develop a deep golden-brown crust.
- 3
Remove the meat from the pot. Add the chopped onion and carrots to the pot and sauté for 3-4 minutes. Pour in the remaining marinade along with the beef stock, scraping up all the fond and flavorful bits from the bottom.
- 4
Return the oxtails to the pot along with the whole chili (do not puncture it unless you want extra heat). Cover with a lid, reduce the heat, and let the stew simmer gently for about 1.5 to 2 hours until the meat is incredibly tender and falling off the bone.
- 5
Bring the jasmine rice to a boil with coconut milk, water, and a pinch of salt in a saucepan. Reduce to the lowest heat, cover with a tight-fitting lid, and let it steam for 15 minutes before fluffing the rice with a fork.
- 6
Fish the chili out of the pot. Stir in the rinsed butter beans and let simmer for 10 minutes until the sauce is thick, dark, and glossy. Garnish with fresh spring onions and serve piping hot over the fragrant coconut rice.
Questions and answers
How long does Jamaican Oxtail Stew with Butter Beans and Coconut Rice take?
About 140 minutes in total: 20 minutes prep and 120 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 19 ingredients: Oxtail pieces, Brown sugar, Soy sauce, Worcestershire sauce, Ground allspice, Dried thyme …. With Veloop you can add them all to your shopping list.
