Ingredients
3 lbs oxtail, trim fat
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce
2 tbsp green seasoning (optional) *see green seasoning recipe
4 cloves garlic, minced
1 medium onion, finely chopped
3 sprigs fresh thyme
1 Scotch bonnet or habanero pepper, finely chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 stalks of green onions, chopped
2 teaspoon allspice seasoning
Onion powder
Garlic piwder
Adobo
Cayenne pepper
Salt and pepper to taste
2 tablespoons vegetable oil
2 cups beef broth or water
1 can (14 oz) butter beans
2 large carrots, sliced
1 bay leaf
¼ cup ketchup
1 tablespoon brown sugar
2 cups water (additional as needed)
1 tablespoon cornstarch (optional for thickening)
Chopped fresh parsley or green onions, for garnish
Tools
Dutch Oven
Directions
Step 1
1. In a large bowl, combine the oxtail pieces with the soy sauce, Worcestershire sauce, browning sauce, minced garlic, onion, bell peppers, scotch bonnet, thyme, allspice, green onions, salt, and pepper. Mix well to coat the oxtail. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld
Step 2
2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Remove the oxtail pieces from the marinade (reserve the marinade) and brown them on all sides. Work in batches if necessary to avoid overcrowding the pot. This should take about 5-7 minutes per batch. Remove the browned oxtail and set aside.
Step 3
3. In the same pot, add the reserved marinade (onions, garlic, peppers) and sauté for a few minutes until the onions become translucent and the spices are fragrant.
Step 4
4. Return the browned oxtail to the pot. Add the beef broth, carrots, bay leaf, ketchup, brown sugar, allspice, onion powder garlic powder, adobo, cayenne pepper, salt and pepper to taste and 2 cups of water. Stir well to combine and bring to a boil.
Step 5
5. Reduce the heat to low, cover the pot, and let it simmer for about 2.5 to 3 hours, or until the oxtail is tender and nearly falling off the bone. Can also place in oven on 375 instead. Check occasionally and add more water if needed to keep the oxtail mostly submerged.
Step 6
6. During the last 30 minutes of cooking, add the butter beans. To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the pot. Let it cook for the remaining 30 minutes uncovered, allowing the sauce to thicken to your desired consistency.
Step 7
7. Taste and adjust seasoning as necessary with salt and pepper. Remove the bay leaf and discard. Garnish with chopped fresh parsley or green onions before serving.
Step 8
8. Serve the oxtail over a bed of steamed white rice, with a side of plantains, or any traditional sides you like. Enjoy your flavorful and hearty oxtail stew!
