Jamaican Oxtail Stew

by Amanda Liffiton

Ingredients

3 lbs farm-to-table oxtail, trimmed and washed in vinegar & water
1 tbsp browning sauce (optional, for color)
1 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp allspice
1 Scotch bonnet pepper, whole (pierced once)
2 tsp fresh thyme (or 1 tsp dried)
4 cloves garlic, minced
1-inch piece of fresh ginger, grated
4 green onions, chopped
1 large yellow onion, sliced
2 tbsp soy sauce
2 tbsp Worcestershire sauce
1 tbsp ketchup
1 tbsp brown sugar
1 can (15 oz) butter beans (lima beans), drained and rinsed
3–4 cups low-sodium beef broth (enough to cover meat)
2 tbsp vegetable or coconut oil

Instructions

1. Season the oxtail:
In a large bowl, combine oxtail with salt, pepper, paprika, garlic/onion powder, allspice, browning sauce, soy, Worcestershire, ketchup, brown sugar, garlic, ginger, and green onions. Mix well. Marinate for at least 2 hours or overnight for best flavor.

2. Sear the meat:
Heat oil in a heavy Dutch oven or large pot over medium-high heat. Brown oxtail pieces on all sides in batches—don’t crowd the pan. Remove and set aside.

3. Build the stew:
In the same pot, sauté sliced onions until softened and golden. Return the oxtail to the pot. Add enough beef broth to cover the meat. Drop in the whole Scotch bonnet, thyme, and bring to a boil.

4. Braise:
Reduce heat to low, cover tightly, and simmer for 2.5 to 3 hours, stirring occasionally, until meat is tender and nearly falling off the bone.

5. Add butter beans:
In the final 20 minutes of cooking, stir in butter beans. Let them soak up the flavor and thicken the stew.

6. Finish:
Remove the Scotch bonnet before serving. Taste and adjust seasoning. Let it rest 10 minutes—this stew only gets better.