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 tablespoon fresh ginger (grated)
2-3 sprigs fresh thyme
1-2 scotch bonnet peppers (whole, adjust to taste)
2 tablespoons soy sauce
1 tablespoon browning sauce (optional)
4 cups beef broth
1 can (15 oz) butter beans (drained and rinsed)
Salt and pepper (to taste)
Instructions
1. Sear the Oxtail
Heat Oil: In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
Sear Oxtail: Add oxtail pieces and brown on all sides (about 5-7 minutes). Remove and set aside.
2. Sauté Aromatics
Cook Onion, Garlic, and Ginger: In the same pot, add chopped onion, garlic, and ginger, sautéing until the onion is translucent.
3. Build the Stew
Add Oxtail Back: Return seared oxtail to the pot.
Add Seasonings: Stir in thyme, scotch bonnet peppers, soy sauce, and browning sauce (if using).
Add Broth: Pour in beef broth, bringing the mixture to a boil.
Simmer: Reduce heat to low, cover, and simmer for about 2.5 to 3 hours, until oxtail is tender.
4. Add Butter Beans
Stir in Beans: Add butter beans to the pot during the last 30 minutes of cooking. Adjust seasoning with salt and pepper to taste.
5. Serve
Plate the Dish: Serve hot, enjoying the rich flavors and tender meat.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Variations: Serve with rice or dumplings for a complete meal.
Enjoy your flavorful Jamaican Oxtail Stew with Butter Beans! 🍖🌶️