Jamaican Oxtail Stew

Ingredients14

• oxtail1.5 kg
• vegetable oil2 tbsp
• onion1
• garlic4 cloves
• scallions4
• fresh thyme6 sprigs
• Scotch bonnet pepper1
• allspice berries1 tbsp
• soy sauce3 tbsp
• browning sauce1 tbsp
• beef stock750 ml
• carrots2
• butter beans400 g
• salt1 tsp

Method

1. Season the oxtail with salt, soy sauce, and allspice, then brown it in oil in a heavy pot.
2. Remove the meat and sauté the onion, garlic, and scallions until softened.
3. Return the oxtail, add thyme, whole Scotch bonnet, browning sauce, and beef stock.
4. Bring to a simmer, cover, and cook gently for about 3 hours until the meat is tender.
5. Add the carrots and drained butter beans and cook for another 20 minutes.
6. Discard the thyme stems and pepper, skim excess fat, and adjust the seasoning before serving.