Oxtail and Butter Beans

By Millie Peartree

Updated December 10, 2025

  • Yunhee Kim for The New York Times. Food Stylits: Victoria Granof.
Media 1 of 2
Total Time
About 3½ hours
Rating
4(729)
Comments
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This hearty, warming recipe is inspired by Jamaican and West Indian oxtail stews. Oxtail is a cut that benefits from a long cook time: Here, it falls off the bone and is surrounded by an incredibly rich gravy with a lot of body. Worcestershire sauce is traditional and balances the dish’s earthy, spicy and sweet flavors. The butter beans add a slight bite to counter the tender meat. But back to that gravy: Sop it up with naan or roti, or serve it over coconut rice and peas. (Watch the video of Millie Peartree making oxtail and butter beans here.)

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Ingredients

Yield:4 servings

  • 4 pounds oxtails

  • 2 teaspoons coarse kosher salt

  • 2 teaspoons black pepper

  • ¼ cup vegetable oil

  • 4 scallions, trimmed and chopped

  • 2 large yellow onions, chopped

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons Jamaican curry powder

  • 2 teaspoons smoked paprika

  • 12 whole pimento seeds (allspice berries)

  • 4 fresh thyme sprigs

  • 2 Scotch bonnet peppers, pierced through the flesh with a paring knife

  • 2 tablespoons chicken stock concentrated paste or 1 chicken bouillon cube

  • 2 tablespoons tomato paste

  • 4 teaspoons browning sauce, preferably Grace brand

  • 4 large garlic cloves, grated

  • 1 teaspoon freshly grated ginger

  • 2 (15-ounce) cans butter beans, drained and rinsed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

61 grams carbs; 327 milligrams cholesterol; 1465 calories; 42 grams monosaturated fat; 7 grams polyunsaturated fat; 31 grams saturated fat; 87 grams fat; 2 grams trans fat; 16 grams fiber; 1884 milligrams sodium; 108 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season oxtails with salt and pepper. Set aside.

  2. Step 2

    In a large pot over medium, heat oil. Add the oxtails in batches, taking care not to crowd the pan, and brown, scraping the bits off the bottom of the pan, about 3 minutes per side. (You want a deep-brown crust to form on the outside.) Drain some of the oil, leaving about 2 tablespoons in the pan, and move oxtails to a plate.

  3. Step 3

    Add scallions, onions, Worcestershire sauce, curry powder, paprika, pimento seeds and thyme, and sauté for about 5 minutes until the onions are translucent. Add Scotch bonnet peppers, bouillon, tomato and browning paste, and stir for 1 minute. Add garlic and ginger, and sauté for another 30 seconds.

  4. Step 4

    Add oxtails to the pot, along with enough liquid to completely cover the meat. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours, stirring occasionally.

  5. Step 5

    Once oxtails are tender, add butter beans to heat through, about 5 minutes and up to 10 or 15, if you like a more tender bean. Remove the thyme sprigs and Scotch bonnet peppers; remove the pimento seeds as you see them, or if you like. Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.

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Ratings

4 out of 5
729 user ratings
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Comments

True yardie…

Jamaican here. No need to add curry as an ingredient. I like browning my oxtails without oil. Naturally, oxtails have a lot of oil. Once the oxtails are browned…place oxtails with the seasonings in a pressure cooker for 20 minutes…remove the natural juices and place in freezer to coagulate oil from gravy for 15 minutes. Continue the recipe with gravy and oxtails as shown in the recipe. A touch of Sweet Baby Ray is the key…

JoJo

I don't often see oxtails at the market. What do you suggest as a replacement?

Kikster

Browning the oxtail is simply oil in the pan add the oxtail and stir a few times for about 5-10 minutes this helps to release the natural flavor of the oxtail during the process of boiling it after to tenderness. Trust me this step is crucial and will provide an even more delicious taste. I'm Jamaican, take it from me and you don't need to add any curry powder and you can use molasses instead of worcestsire and browning sauce for a true authentic Jamaican country style oxtail. ketchup instead

Maks

Save yourself time after bringing it to a simmer pop in oven at 350 degrees with lid slightly ajar. Also helps get nice color on the oxtails.

KPC

I have made this several times now. I prefer to use boneless short ribs which are more readily available in my area. The umami is off the charts. The stew is perfect for a raw fall day.

EmilyB

Does anyone have a pressure cooker version? Also, if I wanted to use dried butter beans, can they be cooked together or is it best to make them ahead?

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