Stewed Trinidadian Oxtail with Butter Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Stewed Trinidadian Oxtail with Butter Beans take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stewed Trinidadian Oxtail with Butter Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep oxtail from drying out.

Can I substitute ingredients in Stewed Trinidadian Oxtail with Butter Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stewed Trinidadian Oxtail with Butter Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stewed Trinidadian Oxtail with Butter Beans?

Caribbean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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