Stewed Trinidadian Oxtail with Butter Beans

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

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.

Rich, slow-cooked oxtail simmered in a vibrant blend of Caribbean spices and tender butter beans, perfect for a hearty meal. This Caribbean-inspired beef recipe, ready in about 200 minutes, pairs oxtail, butter beans (dried or canned), vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 180 min Serves 6 Caribbean cuisine 480 cal/serving

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Ingredients

2 lbs oxtail
1 cup butter beans (dried or canned)
3 tbsp vegetable oil
1 medium onion, chopped
4 garlic cloves, minced
1 scotch bonnet pepper, whole
3 fresh thyme sprigs
2 tbsp tomato paste
3 cups beef broth
1 tbsp brown sugar
1 tsp allspice (pimento) ground
1 tsp salt
1 tsp black pepper
2 cups water

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Instructions

Step 1: Rinse 2 lbs oxtail and pat dry. Heat 3 tbsp vegetable oil in a large pot over medium-high heat. Brown the oxtail pieces on all sides, about 5-6 minutes, until deeply caramelized and fragrant. Remove and set aside.
Step 2: In the same pot, add 1 medium chopped onion and 4 minced garlic cloves. Sauté over medium heat for 3-4 minutes until translucent and aromatic.
Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground allspice, and 1 tbsp brown sugar. Cook for 2 minutes until the tomato paste darkens and the spices are fragrant.
Step 4: Return the browned oxtail to the pot. Add 3 sprigs fresh thyme, 1 whole scotch bonnet pepper (do not pierce), 3 cups beef broth, 2 cups water, 1 cup butter beans, 1 tsp salt, and 1 tsp black pepper. Bring to a boil.
Step 5: Reduce heat to low, cover, and simmer gently for 2.5 to 3 hours until the oxtail is tender and the sauce thickens. Remove the scotch bonnet pepper before serving to avoid excessive heat.