Skip to content

Jamaican Oxtail and Butter Beans

Rumba Meats® Beef Oxtails


  • Rumba Meats® Beef Oxtails (2 pounds)
  • 2 garlic cloves, smashed
  • 6 green onions, chopped into 1-inch pieces
  • ½ green bell pepper, chopped into 1-inch pieces
  • 2 sprigs fresh thyme
  • 2 sprigs fresh cilantro, rough chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 2 carrots, peeled, sliced
  • ½ orange bell pepper, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon finely chopped fresh ginger root
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Jamaican curry powder
  • 1 teaspoon Maggi Seasoning
  • ½ teaspoon ground allspice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups water or unsalted beef broth
  • 2 (14-ounce cans) butter beans, drained
  • 1 to 2 whole Scotch bonnet chile peppers, optional
  • 4 green onions, thinly sliced

Recommended sides: white rice


  1. To marinate beef oxtails: In a large resealable bag, combine beef oxtails, garlic, green onion, bell pepper, thyme, cilantro, and soy sauce. Seal bag and tumble to evenly coat oxtail. Refrigerate for a minimum of 2 hours to overnight. Remove oxtails from bag, and discard marinade ingredients.
  2. Heat oil to a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add oxtails and brown evenly on all sides, for 5 to 8 minutes, turning frequently. Remove and set aside.
  3. Add onions, carrots, bell pepper, garlic, and ginger to Dutch oven. Reduce heat to medium and sauté an additional 5 minutes, stirring frequently. Add flour and stir over medium-low heat for 2 minutes.
  4. Add tomato paste, Worcestershire sauce, curry powder, Maggi Seasoning, allspice, salt, and black pepper and stir to blend. Add browned oxtails back to Dutch oven and stir to combine.
  5. Add water or broth and stir until blended. Bring to a boil, reduce heat to low and simmer covered for 2½ to 3 hours, stirring occasionally, until oxtails are tender and reach an internal temperature of 160°F.
  6. Add butter beans and scotch bonnet peppers. Simmer over low heat for 10 minutes, stirring occasionally. Garnish with green onions. Taste and adjust seasoning.
  7. Serve with white rice, if desired.