Stewed Oxtail with Butter Beans and Scotch Bonnet

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich Caribbean stew featuring tender oxtail slow-cooked with butter beans and aromatic Scotch bonnet peppers for a spicy, flavorful dish. This Caribbean-inspired beef recipe, ready in about 215 minutes, pairs oxtail, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 195 min Serves 6 Caribbean cuisine 550 cal/serving

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Ingredients

2 lbs, cut into pieces oxtail
3 tbsp vegetable oil
1 large, sliced onion
4 minced garlic cloves
3 chopped scallions
2 tbsp tomato paste
2 sprigs fresh thyme
1 whole scotch bonnet pepper
4 whole allspice berries
3 cups beef broth
1 can (15 oz), drained and rinsed butter beans
1 1/2 tsp salt
1 tsp black pepper
1 tbsp brown sugar

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Season 2 lbs oxtail pieces with 1 1/2 tsp salt and 1 tsp black pepper. Brown oxtail in batches for 5-6 minutes per side until deep golden. Remove and set aside.
Step 2: In the same pot, add 1 large sliced onion, 4 minced garlic cloves, and 3 chopped scallions. Sauté for 4-5 minutes until softened and fragrant.
Step 3: Stir in 2 tbsp tomato paste, 1 tbsp brown sugar, 2 sprigs fresh thyme, 4 whole allspice berries, and 1 whole scotch bonnet pepper. Cook for 2 minutes to develop flavors.
Step 4: Return browned oxtail to the pot and pour in 3 cups beef broth, scraping the bottom to deglaze.
Step 5: Bring to a simmer, cover, reduce heat to low, and cook for 2 1/2 to 3 hours until oxtail is tender and falling off the bone.
Step 6: Add 1 can (15 oz) drained butter beans and simmer uncovered for 15 minutes to thicken the sauce.
Step 7: Remove thyme sprigs, allspice berries, and scotch bonnet pepper before serving. Adjust seasoning as needed.