Jamaican Oxtail Stew

• 3 lb oxtail
• 15 oz butter beans
• 1 whole onion
• 4 whole scallions
• 6 cloves garlic
• 1 whole scotch bonnet pepper
• 1 tsp allspice
• 4 sprigs fresh thyme
• 2 cups beef stock
• 2 tbsp browning sauce
• 2 tbsp soy sauce
• 2 tbsp tomato paste
• 2 cups white rice

How to Make It

1. 1

   Season oxtail generously with salt, pepper, allspice, thyme, and browning sauce. Marinate at least 2 hours or overnight.

2. 2

   Brown oxtail pieces in batches in hot oil until deeply seared on all sides. Remove and set aside.

3. 3

   Sauté onion, scallions, garlic, and scotch bonnet until soft.

4. 4

   Add tomato paste and cook 2 minutes. Add ketchup, soy sauce, Worcestershire, and beef stock.

5. 5

   Return oxtail to pot, add bay leaves and fresh thyme. Bring to boil.

6. 6

   Reduce heat to lowest setting, cover and cook 3-3.5 hours until meat is very tender and nearly falling off bone.

7. 7

   Add drained butter beans in the last 30 minutes. Adjust seasoning.

8. 8

   Serve over steamed white rice.