Jamaican Oxtail Stew with Butter Beans

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Caribbean · 60 min · Beef · gluten-free, low-carb, high-protein

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Ingredients

• 1 1/2 lb oxtail, cut into segments
• 1 can (15 oz) canned butter beans, drained
• 1/2 tbsp browning sauce
• 1 large yellow onion
• 3 garlic cloves
• 1/2 tbsp fresh thyme
• 2 stalks scallions
• 1 Scotch bonnet pepper
• 1/2 tsp ground allspice (pimento)
• 1 1/2 tbsp vegetable oil
• 1 tsp salt

Method (tap to check — screen stays awake)

1. Season oxtail with salt, garlic, thyme, allspice, and browning sauce.
2. Sear the oxtail in hot oil in a pressure cooker 8 minutes until well browned.
3. Add chopped onion, scallions, whole Scotch bonnet, and water to cover.
4. Pressure cook on high 40 minutes until the meat is fork-tender.
5. Release pressure, stir in butter beans, and simmer uncovered 5 minutes to thicken.
6. Discard the Scotch bonnet and adjust salt before serving over rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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