Caribbean Oxtail Stew

Rich, gelatinous oxtail braised with butter beans in a dark, savory gravy.

Ingredients

• 3 lbs oxtail pieces
• 2 tbsp browning sauce (or dark soy sauce)
• 1 onion, diced
• 4 garlic cloves
• 2 scallions
• 2 sprigs thyme
• 1 scotch bonnet, whole
• 1 can butter beans
• 2 tbsp ketchup
• 2 cups beef stock
• Salt, pepper, allspice

Method

1. Season oxtail with salt, pepper, allspice. Brown in oil on all sides.

2. Add onion, garlic, scallions, thyme. Cook 3 min.

3. Add browning sauce, ketchup, stock, scotch bonnet. Cover.

4. Braise at 325°F for 2.5-3 hours until oxtail is fall-off-the-bone tender.

5. Add butter beans in last 30 min. Reduce sauce if needed.

6. Serve with rice and peas.

What You're Practicing

• Oxtail is the ultimate braising cut — packed with collagen that converts to silky gelatin.
• Browning sauce gives the stew its characteristic dark color.