Jamaican-style oxtail and beans is a hearty and flavorful dish that showcases the island’s culinary prowess. Tender oxtail pieces are braised until succulent and rich, then combined with tender beans, often kidney beans, to create a wholesome and satisfying meal. The dish is seasoned with a vibrant medley of Jamaican spices, including thyme, scallions, Scotch bonnet peppers, and allspice, imparting a depth of flavor that embodies the essence of Caribbean cuisine. The combination of tender meat, creamy beans, and the aromatic spice blend creates a comforting and distinctly Jamaican culinary experience that’s enjoyed with rice or other accompaniments, capturing the heart and soul of the island’s food culture.
Oxtail and Beans is among the Jamaica’s most noteworthy, enjoyable and delicious dishes. With the large Jamaican population now residing in the US, the dish has quickly grown in popularity among all who love delicious Caribbean fare. Here is a simple way to prepare the much-loved meal.
Ingredients
- 12 ounces dried lima beans
- 4 pounds oxtails
- 2 large Vidalia onions, chopped
- 3 scallions, chopped
- 4 garlic cloves, smashed
- 1 bunch fresh thyme
- 2 tablespoons red pepper flakes
- 4 teaspoons hot paprika
- 2 bay leaves
- 2 tablespoons hot sauce
- 4 tablespoons gravy master
- 6 cups low-sodium beef broth
- 4 teaspoons tomato paste
- 2 tablespoons salt
- White rice, recipe follows
- 2 cups rice
Directions
In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
Yield: 4 to 6 servings
Oxtail & Beans Jamaican Style
Jamaican-style oxtail and beans is a hearty and flavorful dish that showcases the island's culinary prowess. Tender oxtail pieces are braised until succulent and rich, then combined with tender beans, often kidney beans, to create a wholesome and satisfying meal. The dish is seasoned with a vibrant medley of Jamaican spices, including thyme, scallions, Scotch bonnet peppers, and allspice, imparting a depth of flavor that embodies the essence of Caribbean cuisine. The combination of tender meat, creamy beans, and the aromatic spice blend creates a comforting and distinctly Jamaican culinary experience that's enjoyed with rice or other accompaniments, capturing the heart and soul of the island's food culture.
- 12 ounces dried butter beans
- 4 pounds oxtails
- 2 large Vidalia onions (chopped)
- 3 scallions (chopped)
- 4 garlic cloves (smashed)
- 1 bunch fresh thyme
- 2 tablespoons red pepper flakes
- 4 teaspoons hot paprika
- 2 bay leaves
- 2 tablespoons hot sauce
- 4 tablespoons gravy master
- 6 cups low-sodium beef broth
- 4 teaspoons tomato paste
- 2 tablespoons salt
In a large bowl, cover butter beans with water, cover with a towel and soak overnight.
- In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
- Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
- At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
Serve with white rice
