Oxtail and Butter Bean Stew

This Oxtail and Butter Bean stew made by Keshia Sakarah is a Caribbean classic and uses techniques and ingredients that have a complex and rich history

Done in 2 hours

Serves 6

Dish by Tom Jackson

Ingredients

For the oxtail

1 kg Oxtail

50gdark brown sugar

1 1/2 tbsp salt

2 tsp pepper

100ml dark soy

1 tbsp ground all spice

1 bulb garlic

a few sprigs thyme

1scotch bonnet

10g ginger

5 cloves

4spring onions

1 tbsptomato paste

2 tbsp oil

500ml water

1 x 400g tin butter beans

Chef and author Keshia Sakarah walks us through the complex origins of oxtail stew. Combining rich flavours with an even richer history this Classic Jamaican dish is the essence of homely and heartwarming

Method

Begin by seasoning the oxtail. Place in a bowl with soy, salt, pepper, garlic, ginger, thyme, scotch bonnet, spring onions and ground allspice. Leave to marinate overnight or at least 3 hours before cooking.

Next, place a pan on to heat with the oil. Once the oil is hot, add the sugar and allow to caramelise.

Add the oxtails and brown all over in the burnt sugar

Add water and bring to a boil

Add tomato paste then reduce to a simmer. Cover and cook for 2-3 hours or until tender.

Once the meat is tender, to finish, add the butter beans and cook for a final 15 minutes.

Serve with rice and peas and plantain.

What do you think of the recipe?

save recipe

Tom Jackson

follow

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.