Ingredients
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2.5 lbs oxtails, trimmed
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2 tbsp brown sugar
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1 tbsp all-purpose seasoning
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1 tbsp garlic powder
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1 tsp onion powder
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1 tsp dried thyme
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1 tsp paprika
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1 Scotch bonnet pepper (whole, optional)
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2 scallions, chopped
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1 small onion, chopped
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3 cloves garlic, minced
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2 carrots, chopped
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1 tbsp tomato paste
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1 cup beef broth (plus more as needed)
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1 tbsp soy sauce
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1 tbsp Worcestershire sauce
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1 tbsp browning sauce (optional)
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1 can (15 oz) butter beans, drained
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Salt and pepper, to taste
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2 tbsp vegetable oil
Instructions
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Marinate: Combine oxtail with brown sugar, seasonings, and herbs. Let marinate for at least 2 hours or overnight.
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Brown: Heat oil in a Dutch oven. Brown oxtail on all sides in batches. Set aside.
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Sauté: In the same pot, sauté onions, garlic, scallions, and carrots. Stir in tomato paste.
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Deglaze & Simmer: Return oxtail to pot. Add sauces, broth, and Scotch bonnet. Cover and simmer on low for 2.5 hours.
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Finish: Add butter beans during the last 20 minutes. Let gravy thicken.
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Serve: Remove Scotch bonnet. Serve hot over rice and peas.
Notes
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If you’re short on time, a pressure cooker reduces cook time to under an hour.
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Letting the dish rest overnight enhances flavor.
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Control the heat by keeping the Scotch bonnet whole and removing before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Cuisine: Jamaican