Slow Cooker Oxtail and Butter Beans is a deeply flavorful, slow-simmered comfort dish that delivers fall-off-the-bone tenderness with rich, savory gravy. This hearty meal combines tender oxtails, creamy butter beans, aromatic herbs, and warm spices for a satisfying family dinner that tastes even better the next day.
Why You’ll Love This Recipe
- Incredibly tender, slow-cooked oxtail
- Rich, bold Caribbean-inspired flavors
- Creamy butter beans add heartiness
- Perfect make-ahead comfort meal
- Naturally halal-friendly with no alcohol
Ingredients
- 1 can lima or butter beans (drained and rinsed)
- 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 (alcohol-free)
- 1 tablespoon soy sauce
- 4 cups low-sodium beef broth (enough to slightly cover oxtails)
- 1 cup chopped tomatoes
- 2 teaspoons tomato paste
- 1–2 tablespoons salt (to taste)
- 1 teaspoon pimento seeds (optional)
- Fresh ground black pepper to taste
- Oil for browning
Instructions
In a large bowl, combine oxtails, onions, scallions, garlic, thyme, red pepper flakes or scotch bonnet, hot paprika, bay leaves, soy sauce, pimento seeds, ketchup, and Worcestershire sauce. Mix well and marinate for at least 4 hours or overnight in the refrigerator, stirring occasionally.
Remove the oxtails from the marinade, reserving the marinade mixture.
Heat oil in a large heavy pot over medium-high heat. Brown the oxtails on all sides until nicely caramelized. Work in batches if necessary to avoid overcrowding. Transfer browned oxtails to the slow cooker.
Pour in enough beef broth to slightly cover the oxtails. Add the reserved marinade, chopped tomatoes, and carrots.
Cover and cook on high for 7–8 hours, or until the meat becomes tender and begins to fall off the bone. Check hourly to ensure the oxtails remain slightly covered with liquid.
At about 6 hours, add the drained butter beans and tomato paste. Add more broth or water if needed. Continue cooking uncovered for 1 more hour, skimming excess fat from the top and stirring occasionally.
During the last 30 minutes, season with salt and freshly ground black pepper to taste.
Remove bay leaves before serving. Serve Slow Cooker Oxtail and Butter Beans hot with rice and peas.
Tips & Tricks
- Browning the oxtail deeply enhances flavor.
- Don’t skip marinating—it builds rich seasoning throughout.
- Skim excess fat for a cleaner gravy.
- If sauce is too thin, simmer uncovered longer to reduce.
- Add fresh thyme at the end for brighter herbal flavor.
Details
- Prep Time: 20 minutes
- Marinate Time: 4 hours or overnight
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes + marination
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Caribbean-inspired
- Difficulty: Easy
- Dietary: Halal-friendly
Notes
- You can cook on low for 9–10 hours instead of high.
- Substitute scotch bonnet with habanero for similar heat.
- Serve with white rice, coconut rice, or mashed potatoes.
Nutrition (Approx. Per Serving)
- Calories: 520 kcal
- Protein: 45g
- Carbohydrates: 20g
- Fat: 30g
- Fiber: 6g
FAQ
- Can I cook this on the stovetop instead?
Yes, simmer covered for 3–4 hours until tender. - Why is my oxtail tough?
It likely needs more cooking time. Oxtail becomes tender with slow, long cooking. - Can I make this ahead of time?
Yes, it tastes even better the next day as flavors deepen. - Can I freeze Slow Cooker Oxtail and Butter Beans?
Yes, freeze in airtight containers for up to 3 months. - How do I reduce excess grease?
Chill overnight and skim hardened fat before reheating.
Storage
- Refrigerator: Store up to 4 days in airtight container.
- Freezer: Freeze up to 3 months.
- Reheating: Warm gently on stovetop or microwave, adding a splash of broth if needed.
Similar Recipes
Slow Cooker Oxtail and Butter Beans – Rich & Tender Comfort Dish
Ingredients
- 1 can lima or butter beans drained and rinsed
- 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 alcohol-free
- 1 tablespoon soy sauce
- 4 cups low-sodium beef broth enough to slightly cover oxtails
- 1 cup chopped tomatoes
- 2 teaspoons tomato paste
- 1 –2 tablespoons salt to taste
- 1 teaspoon pimento seeds optional
- Fresh ground black pepper to taste
- Oil for browning
Instructions
- In a large bowl, combine oxtails, onions, scallions, garlic, thyme, red pepper flakes or scotch bonnet, hot paprika, bay leaves, soy sauce, pimento seeds, ketchup, and Worcestershire sauce. Mix well and marinate for at least 4 hours or overnight in the refrigerator, stirring occasionally.
- Remove the oxtails from the marinade, reserving the marinade mixture.
- Heat oil in a large heavy pot over medium-high heat. Brown the oxtails on all sides until nicely caramelized. Work in batches if necessary to avoid overcrowding. Transfer browned oxtails to the slow cooker.
- Pour in enough beef broth to slightly cover the oxtails. Add the reserved marinade, chopped tomatoes, and carrots.
- Cover and cook on high for 7–8 hours, or until the meat becomes tender and begins to fall off the bone. Check hourly to ensure the oxtails remain slightly covered with liquid.
- At about 6 hours, add the drained butter beans and tomato paste. Add more broth or water if needed. Continue cooking uncovered for 1 more hour, skimming excess fat from the top and stirring occasionally.
- During the last 30 minutes, season with salt and freshly ground black pepper to taste.
- Remove bay leaves before serving. Serve Slow Cooker Oxtail and Butter Beans hot with rice and peas.
Notes
- You can cook on low for 9–10 hours instead of high.
Conclusion
Slow Cooker Oxtail and Butter Beans is the ultimate slow-cooked comfort meal. Tender, flavorful, and deeply satisfying, this dish delivers bold seasoning and rich gravy with minimal hands-on effort. Perfect for Sunday dinners or special family gatherings.