Description

This rich and hearty Oxtail Stew features tender oxtails braised slowly in a flavorful broth enriched with aromatic spices, garlic, ginger, and creamy butter beans. Perfect for a comforting meal, this stew delivers deeply developed flavors with a slightly spicy kick from habanero peppers. The dish is finished with a thickened gravy and garnished with fresh green onions for brightness.

Ingredients

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Meat and Seasoning

2 tablespoon olive oil
3-4 pounds oxtails
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)

Aromatics and Spices

1 large onion (chopped)
6 cloves garlic (minced)
2 teaspoon fresh ginger (grated)
1 habanero (diced)
¼ teaspoon allspice (ground)
½ teaspoon smoked paprika

Liquids and Flavor Enhancers

¼ cup tomato paste
2 tablespoon soy sauce (low sodium)
4-6 cups beef broth (low sodium)

Herbs and Beans

4 sprigs fresh thyme (chopped)
2 bay leaves
15 ounce lima beans (rinsed and drained; or butter beans or white/navy beans)

Thickener & Garnish

1 tablespoon cornstarch
3 green onions (chopped)

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Instructions

Sear the oxtails: Heat the olive oil in a large braiser or Dutch oven over medium-high heat. Season the oxtails with salt and pepper, then sear them on all sides until they develop a deep brown crust. Do this in batches if necessary to avoid overcrowding. Once browned, transfer the oxtails to a plate and set aside.
Sauté onion, garlic, and spices: Add the chopped onion to the pot and cook for 3-5 minutes until translucent and softened. Stir in the minced garlic, grated ginger, and diced habanero pepper and cook for another minute. Next, add the ground allspice, smoked paprika, soy sauce, and tomato paste. Stir and cook for 2-3 minutes until the tomato paste darkens slightly and the mixture becomes fragrant.
Braise the oxtails: Return the seared oxtails to the pot. Pour in 4 cups of the beef broth, add the chopped fresh thyme and bay leaves, and bring the mixture to a boil. Ensure the oxtails are mostly submerged; add more broth (up to 6 cups) if necessary. Reduce the heat to low, cover the pot with the lid slightly cracked, and let it simmer gently for 2 hours until the meat is tender and starting to fall off the bone.
Add beans and finish cooking: Remove the lid and stir in the rinsed lima beans (or alternative beans). Continue to simmer uncovered for another 30-45 minutes, allowing the stew to thicken slightly and beans to soften.
Finish the stew: Remove the bay leaves and thyme sprigs from the pot. Whisk the cornstarch together with 1 tablespoon of water until smooth to make a slurry. Stir the slurry into the stew and increase the heat to medium. Continuously stir until the stew thickens into a rich gravy. Garnish with freshly chopped green onions before serving.

Notes

This recipe produces a deeply flavorful, tender oxtail stew with a rich gravy that’s perfect for comforting meals.
Using low-sodium broth and soy sauce helps control the salt levels in the stew.
Adjust the amount of habanero pepper to control the heat level to your preference.
You can substitute lima beans with butter beans, white beans, or navy beans if preferred.
The slow braising step is key for tender meat; don’t rush this process.
Thickening the stew at the end with cornstarch slurry gives it a luscious texture.

Nutrition

Serving Size: 1 serving
Calories: 729 kcal
Sugar: 5 g
Sodium: 1196 mg
Fat: 35 g
Saturated Fat: 13 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 6 g
Protein: 80 g
Cholesterol: 249 mg