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Slow Cooker Jamaican Oxtail and Butter Beans

Featuring:
Rumba Meats® Beef Oxtails

  • 2 hrs 20 mins Prep Time
  • 8 hrs Cook Time
  • 4 Servings

Ingredients

  • Rumba Meats® Beef Oxtails (1 package)
  • 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

Caribbean Green Seasoning Marinade:

  • 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
  • 3 to 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

Instructions

  1. Combine oxtails, garlic, green onion, bell pepper, thyme, cilantro, and soy sauce. Cover and marinate in refrigerator overnight. Remove oxtails, and discard marinade.
  2. Heat oil in a skillet over medium-high heat. Add oxtails and brown. Transfer to slow cooker. Add onions, carrots, bell pepper, garlic, and ginger to skillet and sauté. Stir in flour and cook for 2 minutes. Add tomato paste, Worcestershire sauce, curry powder, Maggi Seasoning, allspice, salt, black pepper and stir to blend.
  3. Transfer to slow cooker. Stir in 3 cups water or broth, butter beans and peppers. Cover and cook on low setting for 8 hours until oxtails are tender and reach an internal temperature of 160°F. Garnish with green onions.

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