Oxtail
Oxtail is a medium Caribbean recipe that serves 5. 450 calories per serving. Recipe by Alden Boudy on YouTube.
Prep: 30 min | Cook: 3 hrs 25 min | Total: 4 hrs 15 min
Cost: $24.88 total, $4.98 per serving
Ingredients
- 3 lb Oxtails (Trim excess fat, rinse and pat dry)
- 2 stalks Green Onions (Trim roots, slice thinly)
- 1 large Yellow Onion (Dice)
- 1 Habanero Pepper (Seeded and minced; substitute Scotch bonnet or jalapeño for less heat)
- 4 cloves Garlic (Minced)
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 0.5 tsp Allspice
- 0.5 tsp Black Pepper (Freshly ground)
- 0.25 tsp Cayenne Pepper (Adjust to heat preference)
- 1 tbsp Brown Sugar
- 2 tbsp Soy Sauce (Low sodium preferred)
- 2 tbsp Ketchup
- 1 tsp Fresh Thyme Leaves (Or 0.5 tsp dried thyme)
- 1 Bay Leaf
- 4 cup Beef Broth (Low sodium; can use homemade stock)
- 2 tbsp Vegetable Oil (For searing)
- 1 can (15 oz) Butter Beans (Drain and rinse)
Instructions
Trim and Clean Oxtails
Cut off any excess fat from the oxtails, rinse under cold water and pat dry with paper towels.
Time: PT10M
Prepare Vegetables & Spice Mix
Finely slice the green onions, dice the yellow onion, mince the habanero (remove seeds for less heat), and crush the garlic. In a small bowl combine salt, garlic powder, paprika, allspice, black pepper, cayenne, brown sugar, soy sauce, and ketchup.
Time: PT15M
Sear Oxtails
Heat vegetable oil in the pot over medium‑high heat. Add the oxtails in a single layer and brown each side, about 2‑3 minutes per side, until a deep caramel color forms.
Time: PT10M
Temperature: 375°F
Sauté Vegetables
Remove the browned oxtails and set aside. Add the onions, green onions, habanero, and garlic to the same pot. Sauté for 4‑5 minutes until softened and fragrant.
Time: PT5M
Temperature: Medium heat
Deglaze the Pot
Pour in 1 cup of beef broth and use a wooden spoon to loosen the caramelized bits from the bottom of the pot.
Time: PT3M
Combine All Ingredients
Return the oxtails to the pot. Add the remaining beef broth, the prepared spice mixture, thyme leaves, and the bay leaf. Stir to combine and bring to a gentle simmer.
Time: PT5M
Temperature: Medium heat
Low Simmer
Reduce heat to low, cover the pot, and let the stew simmer gently for about 3 hours, or until the oxtail meat is falling off the bone.
Time: PT3H
Temperature: Low simmer (around 190°F)
Add Butter Beans
Stir in the drained butter beans, cover, and cook for an additional 10 minutes until the beans are heated through.
Time: PT10M
Temperature: Low simmer
Finish & Serve
Remove the lid, discard the bay leaf, and give the stew a final taste. Adjust seasoning if needed. Serve hot over rice, quinoa, or with crusty bread.
Time: PT5M
Nutrition Facts
- Calories
- 450
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 30g
- Fiber
- 4g
Dietary info: Gluten‑Free (use gluten‑free soy sauce), Dairy‑Free, Nut‑Free
Allergens: Soy
Ingredient Substitutions
- Instead of Oxtails: Beef shank, Beef short ribs
- Instead of Green Onions: Leeks, Chives
- Instead of Yellow Onion: White onion, Sweet onion
- Instead of Habanero Pepper: Scotch bonnet, Jalapeño
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Salt: Kosher salt, Sea salt
- Instead of Garlic Powder: Fresh garlic
- Instead of Paprika: Smoked paprika
- Instead of Allspice: Ground cinnamon (a pinch)
- Instead of Black Pepper: White pepper
- Instead of Cayenne Pepper: Hot sauce
- Instead of Brown Sugar: Honey, Maple syrup (1 tsp)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Ketchup: Tomato paste diluted with water
- Instead of Fresh Thyme Leaves: Dried thyme
- Instead of Bay Leaf: Dried thyme (extra), None
- Instead of Beef Broth: Chicken broth, Water with bouillon cube
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Butter Beans: Lima beans, Great Northern beans
Equipment Needed
- Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Measuring Spoons
- Can Opener
- Ladle (optional)
Critical Steps — Do Not Skip
- Searing the oxtails to develop deep flavor.
- Maintaining a low simmer for 3 hours to achieve fall‑off‑the‑bone tenderness.
- Adding butter beans at the end to keep them from falling apart.
Chef Tips from the Video
- For an even richer broth, add a splash of dark rum or a tablespoon of Worcestershire sauce.
- If you have a pressure cooker, you can reduce the simmer time to 45 minutes under high pressure.
- Skim any fat that rises to the surface after the first hour for a cleaner broth.
Troubleshooting
Oxtails are still tough after 3 hours.
Continue simmering, checking every 30 minutes. Add more broth if needed; the meat will become tender with additional cooking time.
Sauce is too thin.
Uncover the pot and simmer for an extra 15‑20 minutes to reduce, or stir in a slurry of 1 tsp cornstarch mixed with cold water.
Dish is overly salty.
Add a splash of water or unsalted broth and a teaspoon of brown sugar to balance the flavor.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Brown the oxtails a day ahead and refrigerate; add broth and finish cooking when ready.
- Prepare the spice mixture and chopped vegetables in advance and store in sealed containers.
- Cook the entire stew, cool, and freeze in portion‑size containers for future meals.
Frequently Asked Questions
What is the cultural significance and history of Oxtails with Butter Beans in Caribbean cuisine?
Oxtail stew, often called "Oxtail and Butter Beans," is a beloved comfort dish throughout the Caribbean, especially in Jamaica and Trinidad. It reflects the island tradition of using inexpensive cuts of meat and legumes to create a flavorful, nourishing meal that brings families together during gatherings and holidays.
What are the traditional regional variations of Oxtails with Butter Beans in Caribbean cooking?
In Jamaica, the stew is seasoned with allspice, thyme, and Scotch bonnet peppers, while in Trinidad a sweeter version may include brown sugar and ketchup. Some islands add coconut milk for extra richness, and others use pigeon peas instead of butter beans.
How is Oxtails with Butter Beans traditionally served in Caribbean households?
The stew is typically ladled over a mound of white rice or served alongside boiled dumplings, fried plantains, or a side of steamed vegetables. It is often enjoyed with a cold beverage like ginger beer or sorrel drink.
During which occasions or celebrations is Oxtails with Butter Beans commonly prepared in Caribbean culture?
This dish is a staple at family gatherings, birthdays, Christmas, and Easter feasts. Its hearty nature makes it ideal for feeding large groups during festive celebrations.
What authentic traditional ingredients are essential for Caribbean Oxtails with Butter Beans versus acceptable substitutes?
Authentic ingredients include oxtails, butter (or butter beans), allspice, thyme, Scotch bonnet or habanero pepper, and beef broth. Substitutes can be beef shank for oxtails, lima beans for butter beans, jalapeño for Scotch bonnet, and vegetable broth if beef broth is unavailable.
What other Caribbean dishes pair well with Oxtails with Butter Beans?
Pairs beautifully with rice and peas, fried dumplings (bakes), callaloo, or a simple green salad dressed with citrus vinaigrette. A side of fried plantains adds a sweet contrast.
How has the Caribbean Oxtails with Butter Beans recipe evolved over time?
Originally a peasant dish using cheap cuts, modern versions incorporate richer ingredients like ketchup, brown sugar, and soy sauce for depth. Some cooks now use pressure cookers to shorten cooking time, but the core flavors of spice, heat, and beans remain unchanged.
What are the most common mistakes to avoid when making Oxtails with Butter Beans at home?
Common errors include not searing the oxtails, which leads to a flat broth; cooking at too high a temperature, resulting in tough meat; and adding the beans too early, causing them to fall apart. Follow the low‑simmer step and add beans at the end for best texture.
Why does this Oxtails with Butter Beans recipe use a low simmer for three hours instead of a pressure cooker?
A low simmer allows the connective tissue in the oxtails to break down slowly, producing a silky, gelatin‑rich broth and ensuring the meat falls off the bone without becoming dry. Pressure cooking can achieve tenderness faster but may result in a less nuanced flavor profile.
What does the YouTube channel Alden Boudy specialize in?
The YouTube channel Alden Boudy focuses on hearty, comfort‑food recipes with a Southern and Caribbean influence. Alden emphasizes step‑by‑step guidance, budget‑friendly ingredients, and techniques that make traditionally time‑intensive dishes accessible to home cooks.
How does the YouTube channel Alden Boudy's approach to Caribbean cooking differ from other Caribbean cooking channels?
Alden Boudy blends classic Caribbean flavors with practical, American‑style kitchen equipment and clear, no‑fluff narration. Unlike some channels that rely heavily on exotic ingredients, Alden often suggests readily available substitutes and focuses on budget‑conscious cooking while preserving authentic taste.
Last updated: August 31, 2026
