- 4
Ingredients
- 1 large onion, diced
- 1/4 Scotch bonnet pepper, seeded and ribs removed, diced
- 1 1/2 teaspoons ground allspice
- 4 cloves garlic, chopped
- 1 tablespoon salt
- 3 tablespoon tomato paste
- 2 tablespoons molasses or Gravy Master sauce
- 4 pounds oxtails, trimmed and crosscut into 1-thick pieces, if possible
- 2 tablespoons vegetable oil
- 2 cups water or beef stock for extra richness
- 1 bunch thyme, bound with twine
- 1/2 cup cooked butter beans
Preparation
Step 1
In a large bowl, combine onions, Scotch bonnet peppers,allspice, garlic, salt, tomato paste and molasses. Mix in oxtails until completely coated. Refrigerate, covered, at least 2 hours and up to overnight.
When ready to cook, remove oxtails from marinade and pat dry, reserving marinade. Heat oil in a large (at least 5½-quart) dutch oven over medium heat.Working in batches if necessary to avoid overcrowding pan, cook oxtails until browned, 5-7 minutes per side. Add marinade to pot and continue to cook until onions soften, 5-8 minutes. Add ¼ cup water to deglaze pot, scraping up browned bits from bottom of pan. Cook, stirring occasionally, until sauce thickens and clings to oxtails, about 3 minutes.
Add 1½ cups water and thyme. Reduce heat to low. Continue to simmer, stirring occasionally, with lid ajar until oxtails are fork-tender, 2½ hours. At least half to three-quarters of the oxtails should be submerged in cooking liquid. If they begin to appear dry, add more water or stock, ¼ cup at a time.
Use a slotted spoon or tongs to transfer oxtails to a bowl. Skim fat from remaining sauce if necessary , then whisk in ¼ cup water and butter beans. Return oxtails to pot. Stir stew to combine, then let simmer 15 minutes more. Serve with white rice.