Jamaican Stewed Oxtail

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A post shared by Andi Braggs (@chefandibraggs)

Jamaican Stewed Oxtail with Butter Beans

Prep Time: 30 minutes

Cook Time: 3 hours

Servings: 6

Ingredients:

• 6 lbs oxtail
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 stalks scallions, chopped
• 1 inch chunk ginger, minced
• 1 bell pepper, chopped
• 3 roma tomataoes, seeded and diced
• 2 sprigs fresh thyme or 2 tbsps ground thyme
• 3 tbsps brown sugar
• 1 tsp browning sauce
• 2 cups beef broth
• 1 lb dry butter beans (large lima beans), rinsed
• 2 tbsp neutral oil
• Salt and pepper, to taste
• 2 tsp allspice
• 1 scotch bonnet pepper (optional for heat)

Instructions:

1. Season the oxtail with salt, pepper, allspice, browning seasoning. Let it sit for at least 30 minutes to marinate.
2. Heat the oil in a large pot over medium-high heat. Brown the oxtails on all sides, then remove from the pot and set aside.
3. In the same pot, add the onion, garlic, ginger, scallions, tomatoes, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
4. Return the oxtail to the pot and add the thyme, brown sugar, and butter beans. Stir well to coat the oxtails.
5. Pour in the beef broth and add enough liquid to cover the oxtails. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2 1/2 to 3 hours, or until the beans and oxtail are tender and practically falling off of the bone.
6. About 30 minutes before the oxtails are done, add scotch bonnet pepper (if using). Adjust seasoning with salt and pepper if needed.
7. Remove from heat and serve hot with your favorite side dish.
*I served it with rice and pea, cabbages, and plantains.
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