Oxtail Stew

Ingredients

• 1200 g oxtail
• 300 g butter beansSubstitute: lima beans
• 2 large onion
• 6 cloves garlic
• 4 stalks scallions
• 4 sprigs thyme
• 2 tsp allspice
• 2 tbsp browning sauceSubstitute: soy sauce + molasses
• 2 large carrots
• 1 piece scotch bonnet
• 2 tbsp soy sauce
• 2 tbsp ketchup

Instructions

1. 1

   Season oxtail with allspice, garlic, thyme, soy sauce, and browning sauce. Marinate 4 hours or overnight.

2. 2

   Brown oxtail pieces in oil in a heavy pot until deeply caramelized on all sides.

3. 3

   Add onion, scallion, and whole scotch bonnet. Cook 3 minutes.

4. 4

   Add enough water to cover, bring to a boil, then reduce to a low simmer.

5. 5

   Cover and cook 2.5-3 hours until the meat is falling off the bone.

6. 6

   Add soaked butter beans, sliced carrots, and ketchup. Cook 30 more minutes until beans are tender.

7. 7

   Serve over white rice with the thick, rich gravy ladled generously on top.