★Ingredients
- 2 tablespoons vegetable oil
- 3 pounds oxtail (thickly sliced)
- 1 onion (chopped)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 4 cloves garlic (chopped)
- 2 green onions (chopped)
- 1 tablespoon fresh ginger (grated)
- 1 Scotch bonnet pepper, seeded and chopped (optional for sharpening)
- 2 tablespoons soy sauce
- 1 tablespoon Jamaican seasoning
- 1 can (14 ounces) butter beans, drained and rinsed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 4 cups beef broth
- Salt and black pepper to taste
- Fresh thyme
★Instructions
- Prepare the Oxtail*
- Rinse the oxtail pieces under cold water and pat them dry with paper towels.
- Season the oxtail with salt, black pepper, and Jamaican seasoning.
- Brown the Oxtail*
- Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the oxtail pieces and brown them on all sides. This should take about 8-10 minutes. Remove the browned oxtail and set them aside.
- Sauté the Vegetables*
- In the same pot, add the chopped onion, red bell pepper, green bell pepper, garlic, ginger, green onions, and Scotch bonnet pepper (if using).
- Sauté the vegetables for about 5-7 minutes, until they are softened and fragrant.
- Combine Ingredients*
- Return the browned oxtail to the pot with the sautéed vegetables.
- Add the soy sauce, Worcestershire sauce, and brown sugar. Stir to combine.
- Add the Liquid*
- Pour in the beef broth, ensuring the oxtail pieces are mostly submerged.
- Add a few sprigs of fresh thyme.
- Simmer the Oxtail*
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 2 to 2.5 hours, or until the oxtail is tender and the meat is falling off the bone. Stir occasionally.
- Add Butter Beans*
- About 30 minutes before the oxtail is done, add the drained and rinsed butter beans to the pot. Stir gently to combine.
Enjoy!