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Jerk Oxtail and Butter Beans

About this recipe

Slow-Cooked Jamaican Oxtail with Rich Jerk Gravy and Creamy Butter Beans

Deep, rich and full of Caribbean soul, this Jerk Oxtail and Butter Beans recipe is a luxurious take on a true Jamaican comfort classic.

The oxtail is seasoned with Jerk Centre sauce, herbs, spices, garlic, ginger and thyme, then slowly braised until the meat becomes beautifully tender and begins to fall away from the bone. As it cooks, the sauce develops into a glossy, full-bodied gravy with deep savoury flavour, gentle sweetness and warming Jamaican spice.

Butter beans are added towards the end, soaking up the jerk gravy while adding a soft, creamy texture that balances the richness of the oxtail. Served with rice and peas, steamed rice, fried plantain or hard dough bread, this is a powerful, satisfying dish made for slow weekends, family gatherings and proper Caribbean feasting.

Chef’s Tips
Marinate overnight for best flavour
Oxtail benefits from time. Overnight marinating allows the jerk sauce, herbs and spices to penetrate the meat properly.
Brown the meat deeply
The darker the initial browning, the richer the final gravy. Take your time with this step and brown the oxtail in batches.
Cook low and slow
Oxtail is a tougher cut that becomes exceptional when cooked gently for several hours. Do not rush it. The meat should be tender, glossy and almost falling from the bone.
Keep Scotch bonnet whole
A whole Scotch bonnet gives the gravy fragrance and background warmth. If it bursts during cooking, the dish will become much hotter, so remove it carefully before stirring in the beans.

Instructions

1. Season the oxtail
Pat the oxtail pieces dry with kitchen paper and place them in a large bowl.
Add the Jerk Centre Duppy Conqueror Sauce, black pepper, allspice, smoked paprika, garlic, ginger and thyme. Massage the seasoning thoroughly into the meat.
Cover and refrigerate for at least 2 hours. For the deepest flavour, marinate overnight.
2. Brown the oxtail
Remove the oxtail from the fridge 30 minutes before cooking.
Heat the oil in a large heavy-based casserole pot over a medium-high heat. Brown the oxtail in batches, turning until each piece has a deep colour on all sides.
Do not overcrowd the pan. Browning properly builds the foundation of the gravy.
Remove the browned oxtail and set aside.
3. Build the flavour base
Lower the heat slightly and add the onion, spring onions, red pepper and carrot to the same pot.
Cook for 5–6 minutes until softened, scraping up the browned flavour from the bottom of the pan.
Stir in the tomato purée and cook for 1–2 minutes until it darkens slightly.
4. Create the jerk gravy
Add the brown sugar, Worcestershire sauce and dark soy sauce. Stir well.
Return the oxtail to the pot and pour in the beef stock and water.
Add the whole Scotch bonnet chilli if using. Keep it intact for flavour and gentle heat. Do not cut it unless you want the dish much hotter.
Bring everything to a gentle simmer.
5. Slow-cook the oxtail
Cover with a lid and cook over a low heat for 2½–3 hours, stirring occasionally.
The oxtail is ready for the next stage when the meat is very tender and beginning to pull away from the bone.
Add a splash of water or stock during cooking if the gravy becomes too thick before the meat is tender.
6. Add the butter beans
Remove the whole Scotch bonnet chilli.
Stir in the drained butter beans and simmer uncovered for another 20–25 minutes.
This allows the beans to absorb the jerk gravy and helps the sauce thicken into a rich, glossy finish.
7. Adjust the gravy
Taste the gravy and adjust with salt if needed.
For a stronger jerk flavour, stir in an extra teaspoon or two of Jerk Centre sauce at the end.
For a thicker gravy, simmer uncovered for a few more minutes. For a looser gravy, add a small splash of water or stock.
8. Finish and serve
Stir in the lime juice to brighten the dish.
Garnish with sliced spring onion and fresh parsley or coriander.
Serve hot with rice and peas, fried plantain and steamed cabbage.

Ingredients

For the Oxtail

- 1.5kg oxtail pieces
- 4 tablespoons Jerk Centre Duppy Conqueror Sauce
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 4 spring onions, sliced
- 4 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 red pepper, diced
- 1 carrot, diced
- 2 tablespoons tomato purée
- 1 tablespoon dark brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon fresh thyme leaves
- 1 teaspoon ground allspice
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 500ml beef stock
- 200ml water, plus more if needed
- 1 Scotch bonnet chilli, left whole, optional
- 1 tin butter beans, drained and rinsed
- Salt, to taste