Oxtail Recipe

Trim & Pat Dry

Trim any excessive loose fat from the oxtail pieces and pat them dry with paper towels. This helps with browning.

Season & Marinate

In a large bowl, combine olive oil, soy sauce, Worcestershire sauce, brown sugar, minced garlic, fresh thyme leaves, allspice, black pepper, and sea salt. Add the oxtail and massage the marinade into the meat. Add the whole scotch bonnet on top (do not pierce if you want heat but not too much). Cover and refrigerate for at least 2 hours or overnight for best flavor.

Sear the Oxtail

Heat a large heavy-bottomed Dutch oven or braising pan over medium-high heat. Add 1 tbs olive oil. Remove oxtail from the marinade (reserve marinade) and brown pieces in batches, 3–4 minutes per side, until deeply caramelized. Transfer seared pieces to a plate.

Sweat Vegetables

Lower heat to medium and add remaining 1 tbs olive oil. Add diced onion, chopped carrots, and celery to the pot. Cook 6–8 minutes until softened and starting to color. Stir in tomato paste and cook 1–2 minutes to remove raw flavor.

Deglaze & Build the Braise

Pour in red wine (if using) and use a wooden spoon to scrape up browned bits from the bottom. Reduce for 1–2 minutes. Add the reserved marinade, diced tomatoes (with juices), beef stock, and bay leaves. Bring to a gentle simmer.

Braise Slowly

Return oxtail pieces to the pot, nestling them into the liquid. Ensure liquid covers at least two-thirds of the meat; add more stock or water if needed. Partially cover the pot with a lid and simmer very gently on the stovetop over low heat or transfer to a 300°F (150°C) oven. Braise for 3 to 3.5 hours, turning pieces once halfway, until meat is very tender and pulls away from bone.

Add Butter Beans

About 25–30 minutes before the end of braising, carefully add the drained butter beans and the butter to the pot. Stir gently to incorporate without breaking up the beans.

Adjust Seasoning & Thicken

Remove the scotch bonnet if you placed it whole and wish to reduce heat. Taste the braising liquid and adjust salt and pepper. If you prefer a thicker gravy, mix cornstarch with cold water to make a slurry and stir it into the simmering gravy; cook 3–5 minutes until slightly thickened. Stir in chopped parsley and add fresh thyme sprigs for fragrance for the final 5 minutes. Discard thyme sprigs before serving if desired.

Finish

Skim any excess fat from the surface if needed and spoon the glossy, velvety gravy over the oxtail. Keep warm until ready to serve.

Prepare Rice Base

Rinse the rice under cold water until water runs clear. In a medium saucepan, combine coconut milk, water, rinsed rice, drained kidney beans, chopped scallions (reserve a little for garnish), thyme leaves, salt, pepper, and the whole scotch bonnet (do not pierce). Stir once to combine.

Cook Rice & Peas

Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer 15–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 5–10 minutes. Remove the scotch bonnet before fluffing with a fork. Taste and adjust seasoning.

Spoon a bed of rice & peas onto each plate. Place generous pieces of oxtail over the rice and ladle butter bean gravy and sauce over the meat and rice. Garnish with reserved chopped scallion and a sprinkle of chopped parsley. Serve hot.