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Slow Cooker Jamaican Oxtail and Butter Beans

Rumba Meats® Beef Oxtails


  • 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


  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.