Oxtail Stew — Print Recipe — The Culinary Codex

Fall-off-the-bone oxtail pieces braised low and slow with butter beans, broad beans, and a rich gravy spiced with allspice and Scotch bonnet pepper.

Ingredients

1 Season oxtail with allspice, garlic, thyme, soy sauce, scallion, salt and pepper. Marinate at least two hours or overnight.
2 Heat oil in a Dutch oven over high heat. Sear oxtail pieces in batches until deeply browned on all sides, about four minutes per side.
3 Add onion to the pot and cook until softened. Add browning sauce, ketchup, and beef stock. Stir well to combine everything.
4 Return all oxtail to pot, add whole Scotch bonnet and thyme sprigs. Bring to a boil, then reduce heat to low and cover tightly.
5 Simmer for two and a half hours, checking occasionally and adding water if needed, until meat is very tender and pulling from bone.
6 Add butter beans in the last thirty minutes of cooking. Adjust seasoning and let the gravy thicken to a rich, glossy consistency.

Did You Know?

Oxtail was once considered a throwaway cut in Jamaica but has become so beloved that it now commands premium prices at butcher shops.