Jamaican Oxtail Stew with Butter Beans

By Sprig Originals ✓ · with credit

Adapted from africanbites.com

Oxtail marinated overnight, seared hard, then braised low and slow with allspice, thyme and scotch bonnet until the meat slips off the bone into a dark, glossy gravy. Butter beans go in at the end to soak it all up — serve over rice and peas.

Ingredients

• 2-4 lb oxtail, cut into medium pieces
• salt, as needed
• 1-2 tsp white pepper (or black pepper)
• 1/2 tsp minced garlic
• 2 tsp fresh thyme
• 1-2 tsp bouillon powder
• 2 green onions, diced

• 2-3 tbsp cooking oil
• 1 medium onion, chopped
• 1 tbsp minced garlic
• 2 tsp fresh thyme, chopped
• 5-6 whole allspice berries
• 1 tbsp Worcestershire sauce
• 1-2 tsp browning sauce (optional)
• 2 tbsp tomato paste (or ketchup)
• 1 tbsp beef bouillon powder or 1 cube (optional)
• 1 tsp curry powder, or more to taste
• 2 green onions, chopped
• 4-6 cups water
• 15 oz can butter beans, drained and rinsed
• 1 whole scotch bonnet (or habanero)
• salt, to taste

Instructions

1. Rub the oxtail all over with salt, white pepper, the 1/2 teaspoon minced garlic, 2 teaspoons thyme, bouillon powder and the diced green onions. Cover tightly and chill at least 2 hours, ideally overnight.
2. Take the oxtail out of the fridge and brush or shake off the loose onion and herbs clinging to the meat — they scorch in the pan. Pat the pieces so they are not wet.
3. Heat the oil in a large heavy pot over medium heat. Sear the oxtail in batches, turning and scraping the base of the pot, until every piece is deeply browned, about 10-12 minutes. Pour off excess fat, leaving 2-3 tablespoons behind.
4. Add the chopped onion, 1 tablespoon garlic, 2 teaspoons thyme and the allspice berries. Stir for about 1 minute, until fragrant.
5. Return the oxtail to the pot with the Worcestershire sauce, browning sauce, tomato paste, beef bouillon powder, curry powder and chopped green onions. Stir for another minute so everything coats the meat.
6. Pour in 4 cups of water — enough to almost cover the oxtail. Bring to a boil, then drop to a bare simmer, cover, and cook for 2-3 hours, stirring now and then and topping up with water if the level drops below the meat. (At high altitude, allow 4-5 hours.) The oxtail is ready when the meat pulls away from the bone with no resistance.
7. In the last 20-30 minutes, stir in the butter beans and drop in the whole scotch bonnet. Leave the chilli whole for perfume and gentle heat; pierce it if you want it fiery.
8. Simmer uncovered for the final 20-30 minutes to concentrate the gravy, loosening with a splash of water or stock if it gets too thick. Taste, add salt, and fish out the scotch bonnet before serving over rice.

Chef's tips

Nutrition (per serving, estimated)

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