Here’s a hearty and flavorful Oxtail with Butter Beans recipe 🥘
It’s a comforting dish that’s perfect for a slow-cooked meal.
🥩 Oxtail with Butter Beans
Ingredients (serves 4–6)
- 2–3 lbs oxtail, cut into pieces
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1–2 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes
- 4 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon smoked paprika (optional)
- 1 can (15 oz) butter beans, drained and rinsed
- Fresh parsley, for garnish
Instructions
1. Brown the oxtail
- Season oxtail pieces with salt and pepper.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown oxtail on all sides (about 3–4 minutes per side). Remove and set aside.
2. Sauté vegetables
- In the same pot, add onions, carrots, and celery. Cook 5–7 minutes until softened.
- Add garlic and cook 1 minute more.
- Stir in tomato paste and cook 1–2 minutes.
3. Build the stew
- Return oxtail to the pot.
- Add diced tomatoes, beef broth, thyme, bay leaves, and paprika.
- Bring to a boil, then reduce heat to low. Cover and simmer 2½–3 hours, until oxtail is tender and falling off the bone.
4. Add butter beans
- Stir in butter beans and cook 10–15 minutes more until heated through.
- Adjust seasoning with salt and pepper.
5. Serve
- Garnish with fresh parsley.
- Serve over rice, mashed potatoes, or with crusty bread to soak up the sauce.
Tips & Variations
- Slow cooker: Brown oxtail and sauté veggies, then transfer to a slow cooker and cook 6–8 hours on low.
- Spicy twist: Add a small chopped chili or pinch of cayenne.
- Extra flavor: Add a splash of red wine while deglazing the pan after browning the oxtail.
- Thicker sauce: Mash a few butter beans in the pot or simmer uncovered for 10 minutes before serving.
If you want, I can also give a Caribbean-style version with allspice and Scotch bonnet pepper for a richer, spicier flavor.
Do you want that version too?
