Entree: Virgin Islands, British – Stewed Oxtail (Caribbean-style slow-braised oxtail in a rich, spiced gravy with beans and root vegetables)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 6
Approximate Time
Prep
20 min
Cook
2 hrs 45 min
Total
3 hrs 10 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
Oxtail pieces, 3 lb (1.36 kg) gross; estimated 1 lb 8 oz (680 g) raw edible meat and fat after bone removal Vegetable oil, 2 tbsp (30 ml) (about 1 oz (28 g)) All-purpose flour, 9/16 oz (16 g) Onion, 7 7/8 oz (225 g), chopped Garlic, 5/16 oz (9 g), minced Scallions, 1 1/16 oz (30 g), chopped Scotch bonnet pepper, 1 pepper (estimated 0.35 oz (10 g)), left whole or seeded Tomato paste, 2 tbsp (30 ml) (about 1 1/8 oz (32 g)) Beef stock, 1 cup (240 ml) (about 8 1/2 oz (240 g)) Water, 2 cups (480 ml) (1 lb 7/8 oz (480 g)) Worcestershire sauce, 1 tbsp (15 ml) (about 0.6 oz (17 g)) Browning sauce, 1 tbsp (15 ml) (about 5/8 oz (18 g)), optional Fresh thyme, 3 sprigs (estimated 0.106 oz (3 g)) Bay leaves, 2 leaves (estimated 0.014 oz (0.4 g)) Carrots, 7 7/8 oz (225 g), peeled and chopped Butter beans (lima beans), 1 can, 15 oz (425 g) gross; drained and rinsed, estimated 9 oz (255 g) edible beans Brown sugar, 0.42 oz (12 g) Salt, 0.35 oz (10 g) maximum, adjusted to taste Black pepper, 0.071 oz (2 g), ground Lime juice, 2 tbsp (30 ml) (about 1 1/16 oz (31 g)) Fresh parsley, 0.28 oz (8 g), chopped, for garnish
Show original ingredient measurements
Oxtail pieces, 1.36 kg gross; estimated 680 g raw edible meat and fat after bone removal Vegetable oil, 30 ml (about 28 g) All-purpose flour, 16 g Onion, 225 g, chopped Garlic, 9 g, minced Scallions, 30 g, chopped Scotch bonnet pepper, 1 pepper (estimated 10 g), left whole or seeded Tomato paste, 30 ml (about 32 g) Beef stock, 240 ml (about 240 g) Water, 480 ml (480 g) Worcestershire sauce, 15 ml (about 17 g) Browning sauce, 15 ml (about 18 g), optional Fresh thyme, 3 sprigs (estimated 3 g) Bay leaves, 2 leaves (estimated 0.4 g) Carrots, 225 g, peeled and chopped Butter beans (lima beans), 1 can, 425 g gross; drained and rinsed, estimated 255 g edible beans Brown sugar, 12 g Salt, 10 g maximum, adjusted to taste Black pepper, 2 g, ground Lime juice, 30 ml (about 31 g) Fresh parsley, 8 g, chopped, for garnish
Instructions
1. Pat the oxtail dry. Season lightly with some of the salt and pepper, dredge in the flour, and shake off excess. 2. Heat the oil in a large heavy pot over medium-high heat. Brown the oxtail in batches, about 4–5 minutes per side, then set aside. 3. Reduce heat to medium. Add the onion, scallions, and garlic; cook until softened, about 4–5 minutes. Stir in the tomato paste and cook for 1–2 minutes. 4. Return the oxtail to the pot. Add the beef stock, water, Worcestershire sauce, optional browning sauce, thyme, bay leaves, Scotch bonnet, brown sugar, and carrots. Bring to a simmer, cover partially, and cook gently over low heat for 2½–3 hours, until very tender. 5. Remove the Scotch bonnet and bay leaves, and remove the thyme stems. Skim excess fat. Stir in the drained, rinsed beans and simmer uncovered for 10–15 minutes. Stir in the lime juice and adjust salt and pepper to taste. 6. Garnish with parsley and serve hot.
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 736 kcal
Carbohydrates: 23.4 g
Protein: 64.1 g
Fat: 42.3 g
Fiber: 5.3 g
Generated: 2026-11-06T07:24:48+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat and Fiber are known subtotals. Missing contributions are unknown, not zero.