Jamaican Oxtail Stew

Ingredients

• 3 lb oxtail, cut into pieces
• 2 tbsp browning sauce
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 onion, chopped, divided
• 6 garlic cloves, minced, divided
• 1 tbsp grated ginger
• 1/2 tsp ground allspice
• 2 scallions, chopped
• 2 sprigs thyme
• 1 whole scotch bonnet chile
• 2 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 carrot, sliced
• 4 cups beef stock
• 1 can butter beans, drained
• Salt and pepper, to taste

Before you cook

• Trim excess fat from the oxtail pieces.

Steps

1. Combine the oxtail with the browning sauce, soy sauce, Worcestershire sauce, half the onion, half the garlic, ginger, and allspice in a bowl.
2. Cover and marinate in the refrigerator for at least 2 hours, or overnight.
3. Heat the oil in a large heavy pot over medium heat and add the brown sugar.
4. Cook the sugar for 1 minute, swirling, until it turns dark amber.
5. Add the marinated oxtail in a single layer, working in batches, and brown for 4 minutes per side.
6. Remove the browned oxtail and set aside.
7. Add the remaining onion and garlic to the pot and cook for 3 minutes until softened.
8. Return the oxtail to the pot along with the scallions, thyme, and whole scotch bonnet.
9. Pour in the beef stock, cover, and bring to a boil.
10. Reduce the heat to low and simmer, covered, for 2.5 hours until the meat is fork-tender.
11. Remove the scotch bonnet and discard it.
12. Stir in the carrot and butter beans.
13. Simmer uncovered for 20 minutes until the carrot is tender and the gravy has thickened.
14. Season with salt and pepper and serve hot with rice and peas.