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

Tom Jackson

Dish by Tom Jackson

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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


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.

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Tom Jackson

Tom Jackson

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