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Slow Cooker Jamaican Oxtails

A slow cooker makes this Jamaican classic an easy dinner for any night of the week. Creamy butter beans add even more protein to this stew recipe.

Serves 4
Ready in 370 mins
Prep time 10 mins
Cooking time 360 mins
1250 calories per serving


> 1 tbsp canola oil
> 2 bell peppers, seeded and sliced
> 1 sweet onion, sliced into thin rings
> 3 lbs oxtails
> 2 tbsp cornstarch
> 1 tbsp onion powder
> 1 tbsp garlic powder
> 2 tsp Lawry’s® 25% less sodium seasoning salt
> 1 tsp ground pepper
> 2 tsp jerk seasoning (optional)
> 1 cup low-sodium beef broth
> 1/4 cup ketchup
> 1 tbsp browning sauce, such as Grace or Gravy Master, divided
> 4 cloves garlic, peeled
> 2 sprigs thyme
> 1 (15.5 oz) can butter beans, drained and rinsed

For Serving (Optional):

> Steamed jasmine rice
> Sweet plantains


To a large slow cooker using sauté mode or in a skillet on the stovetop, heat the oil on medium-high. Add the bell pepper and onion slices and cook 10–12 min., until soft. If using a skillet, transfer vegetable mixture to slow cooker.
Meanwhile, wash the oxtails well with warm water and pat dry. In a large bowl, combine the cornstarch, onion powder, garlic powder, seasoning salt, pepper, and jerk seasoning, if using. Mix to combine. Thoroughly coat oxtails in spice mixture.
To slow cooker with vegetable mixture, add oxtails. In a medium bowl, whisk together the broth, ketchup, and browning sauce. Add mixture to slow cooker, along with the garlic and thyme. Cook on high 5–6 hours (depending on size of oxtails), until oxtails are tender. Once tender, stir in the butter beans. Cook 10 min., until beans are warmed through. Serve with rice and sweet plantains, if desired.

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