Slow-Braised Caribbean Oxtail in Spiced Gravy with Creamy utter Beans
Prep Time : 20 minutes
Cooking Time: 3 hours
Total Time : 3 hours 20 minutes
Kcal : 520 kcal
Servings : 4 servings
Ingredients:
- 2 lbs oxtail, trimmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 green onions, sliced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon allspice
- 1/2 teaspoon smoked paprika
- 1 Scotch bonnet pepper (optional, whole)
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- 2 carrots, sliced
- 1 can (400g) butter beans, drained and rinsed
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley for garnish
Directions:
Season the oxtail pieces with salt and black pepper.
Heat oil in a large pot over medium-high heat and sear the oxtail until browned on all sides. Remove and set aside.
In the same pot, sauté onion, garlic, and green onions until fragrant and softened.
Stir in thyme, allspice, paprika, and tomato paste, cooking for 1-2 minutes to deepen flavors.
Return the oxtail to the pot and pour in beef broth, soy sauce, Worcestershire sauce, and brown sugar.
Add the Scotch bonnet pepper (if using), cover, and simmer on low heat for 2.5 to 3 hours until the meat is tender.
Add carrots and butter beans during the last 30 minutes of cooking.
If a thicker gravy is desired, mix cornstarch with water and stir into the stew, simmering until thickened.
Remove the Scotch bonnet, garnish with parsley, and serve hot.