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Oxtail and Butter Beans
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cooking.nytimes.com
By cooking.nytimes.com

Oxtail and Butter Beans

Instructions
Cook:2h
Updated at: Mon, 29 Sep 2025 22:28:11 GMT

Nutrition balance score

Good
Glycemic Index
36
Low
Glycemic Load
14
Moderate

Nutrition per serving

Calories1116.5 kcal (56%)
Total Fat66.1 g (94%)
Carbs40.1 g (15%)
Sugars10.9 g (12%)
Protein87.8 g (176%)
Sodium2899.5 mg (145%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 pounds oxtails
4 poundsoxtails
2 teaspoons coarse kosher salt
2 teaspoonscoarse kosher salt
2 teaspoons black pepper
2 teaspoonsblack pepper
1/4 cup vegetable oil
¼ cupvegetable oil
4 scallions, trimmed and chopped
4scallions
trimmed and chopped
2 large yellow onions, chopped
2yellow onions
large, chopped
2 tablespoons Worcestershire sauce
2 tablespoonsworcestershire sauce
2 tablespoons Jamaican curry powder
2 tablespoonsjamaican curry powder
2 teaspoons smoked paprika
2 teaspoonssmoked paprika
12 whole pimento seeds (allspice berries)
12pimento seeds
whole, allspice berries
4 fresh thyme sprigs
4fresh thyme sprigs
2 Scotch bonnet peppers, pierced through the flesh with a paring knife
2Scotch bonnet peppers
pierced through the flesh with a paring knife
2 tablespoons chicken stock concentrated paste or 1 chicken bouillon cube
2 tablespoonschicken stock concentrated
paste, or 1 chicken bouillon cube
2 tablespoons tomato paste
2 tablespoonstomato paste
4 teaspoons browning sauce, preferably Grace brand
4 teaspoonsbrowning sauce
preferably, brand
4 large garlic cloves, grated
4garlic cloves
large, grated
1 teaspoon freshly grated ginger
1 teaspoonginger
freshly grated
2 (15-ounce) cans butter beans, drained and rinsed
2 x 15 ouncecans butter beans
drained and rinsed

Instructions

View on cooking.nytimes.com
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