Jamaican Oxtail Stew with Butter Beans
Ingredients
2 lbs oxtail (cut into pieces)
2 tablespoons vegetable oil
1 onion (chopped)
4 cloves garlic (minced)
1-inch piece of ginger (grated)
2-3 scotch bonnet peppers (whole, adjust to taste)
2 tablespoons soy sauce
1 tablespoon browning sauce
1 teaspoon allspice
1 teaspoon thyme (dried or fresh)
4 cups beef broth
1 can (15 oz) butter beans (drained and rinsed)
Salt and pepper (to taste)
Fresh thyme (for garnish, optional)
Instructions
1. Sear the Oxtail
Heat Oil: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Brown Oxtail: Add the oxtail pieces and sear on all sides until browned. Remove and set aside.
2. Sauté Aromatics
Cook Onion, Garlic, and Ginger: In the same pot, add chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until the onion is soft.
3. Add Ingredients
Return Oxtail: Add the browned oxtail back to the pot.
Incorporate Spices: Stir in the soy sauce, browning sauce, allspice, thyme, and beef broth. Add the whole scotch bonnet peppers.
Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for about 2-3 hours, or until the oxtail is tender.
4. Add Butter Beans
Stir in Butter Beans: About 15 minutes before serving, add the butter beans to the pot. Simmer until heated through.
5. Serve
Plate the Dish: Serve the oxtail stew hot, garnished with fresh thyme if desired.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Spice Level: Adjust the number of scotch bonnet peppers based on your heat preference.
Serving Suggestion: This dish pairs well with rice or dumplings.
Enjoy your flavorful Jamaican Oxtail Stew with Butter Beans! 🍖🌶️