Jamaican Oxtail Stew

Ingredients

• 4 lbs oxtail, cut into 2-inch pieces
• 3 tbsp browning sauce
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tsp allspice (ground pimento)
• 1 tsp black pepper
• 1 tsp salt
• 6 cloves garlic, minced
• 1 large onion, diced
• 4 green onions, chopped
• 1 scotch bonnet pepper, whole
• 6 sprigs fresh thyme
• 2 tbsp vegetable oil
• 3 cups beef broth
• 1 can (15 oz) butter beans, drained
• 2 large carrots, cut into chunks
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Rinse oxtail pieces and pat dry. In a large bowl, combine oxtail with browning sauce, soy sauce, Worcestershire sauce, allspice, black pepper, salt, half the garlic, half the onion, and half the green onions. Marinate for at least 2 hours or overnight in the refrigerator.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove oxtail from marinade, reserving the liquid. Sear oxtail pieces in batches until deeply browned on all sides, about 4 minutes per side. Set aside.
3. In the same pot, sauté the remaining onion and garlic until fragrant, about 2 minutes. Return oxtail to the pot along with reserved marinade, beef broth, thyme sprigs, and whole scotch bonnet pepper. Bring to a boil.
4. Reduce heat to low, cover tightly, and simmer for 2 hours and 30 minutes, stirring occasionally and adding water if needed to keep oxtail partially submerged.
5. Add carrots and butter beans to the pot. Continue simmering covered for another 45 minutes until oxtail is completely tender and falling off the bone.
6. Stir in cornstarch slurry and remaining green onions. Simmer uncovered for 10 minutes until gravy thickens. Remove scotch bonnet and thyme sprigs. Adjust seasoning with salt and pepper to taste.
7. Serve hot over white rice or rice and peas, spooning plenty of rich gravy over each portion.