This slow cooker oxtail and butter bean recipe has everything you could ever want in a beef stew. This is comfort food straight from my childhood.
And I’m just going to start this off by saying, as with any good meat slow cooker recipe this one started off in a pot. On the stove. With a fire. And I’m not mad about that because the flavor that you get from doing this one extra step for this blessing to man-kind— is so WORTH IT!!! I just want to be up front with that because I tried to just toss it all in my slow cooker and walk away but the meat lacked that delicious caramel flavor. And let’s be for real I live for that taste.
This recipe came about when my best friend who works 10-hour shifts as a nurse asked me if I have a slow cooker oxtail recipe. It was so genius that I went out and bought 10 pounds of oxtail to “recipe test”. I will take any excuse to make oxtail. Any!
Growing up I loved Sunday dinners because I knew that my grandma being a creature of habit she would cook 1 of 2 things: Oxtail or Fried chicken. Do you guys get why I was the first one at the table and the last to leave?
No one had to ever tell me to finish my dinner that night. Never happened. No way. No how.
It is so funny to me that more people don’t enjoy stewed oxtail. The meat is tender because it is braised for hours. The gravy that it produces should be bottled. I’m just saying I would buy all of them. And I do mean all! You finally know my weakness. It is also encouraged around these parts to gnaw on the bones. Even though the meat falls off the bone, a part of the experience of eating oxtail is to enjoy the bone. Trust me, it is worth it! Forget manners, just dive in. As a matter a fact, my family would consider it an insult not to.
It is so easy to enjoy this dish. I might make it weekly if not daily. I seriously considered not telling my family that I made this dish just so that I could enjoy it all by myself. It is usually served with rice and peas.
Slow Cooker Oxtail and Butter Beans
- 1 can lima/butter beans
- 4 pounds oxtails trimmed
- 2 large onions chopped
- 3 scallions chopped
- 4 garlic cloves smashed
- 3 carrots chopped
- 1 bunch fresh thyme
- 2 tablespoons red pepper flakes or 1 scotch bonnet pepper seeds included
- 4 teaspoons hot paprika
- 1 teaspoon garlic powder
- 2 bay leaves
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 4 cups low-sodium beef broth just enough to slightly cover the oxtail
- 1 cup chopped tomatoes
- 2 teaspoons tomato paste
- 1 tablespoons salt
- 1 teaspoon pimento seeds (optional)
- In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, soy sauce, pimento seeds, ketchup and Worcestershire sauce and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
- Remove the oxtail from marinade. In a large pot heat up enough oil to brown the oxtail. When the oil is hot not burning, place the oxtail in the pot and brown on all sides. Remove the brown oxtail and place in slow cooker. Add enough broth to cover the oxtail. Also toss in the marinade, tomatoes, and carrots. Set on high and cook for 7-8 hours. Until the meat becomes tender.
- Every hour check on the oxtail and keep oxtails slightly covered with liquid.
- At 6 hours, add the beans, tomato paste, and more of beef broth and/or water, if needed. Then simmer uncovered 1 hour, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 1- 2 tablespoons salt and fresh ground black pepper. Serve with rice and peas.
- *Don’t forget to remove bay leaves.
If you liked this recipe, you might also enjoy:
Slow-cooker corn on the cob
Jamaican Banana Fritters
Homemade Buttermilk biscuits.