Directions
- 1Wash the oxtail with water, vinegar, and lime. Repeat three times.
- 2Prepare seasoning by mixing salt, black pepper, granulated garlic, granulated onion, ground ginger, pepper flakes, pimento/allspice, dried thyme, and brown sugar.
- 3Season the oxtail thoroughly with the prepared spice mix.
- 4Dice half a large onion and slice the other half. Set aside.
- 5Slice and dice carrots. Set aside.
- 6Cut and separate scallion greens from whites. Save root ends to regrow in water.
- 7In a large pot or Dutch oven, heat oil and brown the oxtail until nicely coated. Add dark soy sauce and regular soy sauce during browning.
- 8Add scallion whites, diced carrots, and diced onions to the browned oxtail. Mix thoroughly and continue browning for about 10 minutes.
- 9Add chopped garlic and two scotch bonnet peppers (pricked with a toothpick).
- 10Add a sprig of fresh thyme.
- 11Add the reserved liquid from the seasoning bowl and enough water to cover the oxtail.
- 12Bring to a boil, reduce to a simmer, and cook covered for an hour and a half.
- 13Remove the thyme sprig and any whole pieces of ginger and scotch bonnet peppers.
- 14Skim off excess oil or grease from the surface of the oxtail stew.
- 15Add butter beans and sliced carrots and onions. Simmer covered for 10-15 minutes until carrots are soft.
- 16Remove oxtail and set aside. Reduce the gravy by about half.
- 17Pour the reduced gravy over the oxtail and serve.
Ingredients
- 2 lbs oxtail
- 1 cup white vinegar
- 2 limes
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- 1 tbsp ground ginger
- 1 tbsp pepper flakes
- 1 tbsp pimento/allspice
- 1 tbsp dried thyme
- 1 tbsp brown sugar
- 1 large onion
- 4 carrots
- 1 bunch scallions
- 2 tbsp dark soy sauce
- 1 tbsp regular soy sauce
- 1 cup oil
- 2 tbsp chopped garlic
- 2 scotch bonnet pepper
- 1 sprig fresh thyme
- 1 cup butter beans
Equipment
large bowlmeasuring spoonsspice grinderlarge pot or Dutch oven
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