Directions
- 1Wash the oxtails with vinegar to remove rawness and clean the meat.
- 2Combine all seasonings (black pepper, all purpose seasoning, seasoned salt, garlic salt, cayenne pepper), ketchup, soy sauce, browning, butter beans, and herbs and spices (scotch bonnet pepper, red and green peppers, chopped scallion, garlic, thyme, and onion) in a bowl.
- 3Mix all ingredients together thoroughly with a fork or by hand with a rubber glove.
- 4Marinate the oxtails in the fridge for 30 minutes or overnight.
- 5Add a little extra virgin olive oil to a pot and heat for about five minutes.
- 6Add oxtails to the hot pot, one piece at a time, ensuring they fit correctly and are not crowded, to allow for even browning on each side.
- 7Braise the oxtails for about five minutes, then check on them, turning to ensure even browning.
- 8Continue braising the oxtails for another 20 minutes until they are brown and golden.
- 9Prepare four cups of hot water.
- 10Pour hot water over the oxtails in the pot, which allows the meat to be more tender.
- 11Add all the reserved spices and herbs back to the meat in the pot.
- 12Mix everything in the pot together.
- 13Cover the pot and let it simmer for 15 minutes, then check to ensure it's not sticking.
- 14Allow the oxtails to simmer for about 20 to 25 minutes until the water is low.
- 15Mix four tablespoons of ketchup and four tablespoons of soy sauce, and a teaspoon of brown sugar.
- 16Add the ketchup, soy sauce, and brown sugar mixture to the gravy and mix thoroughly.
- 17Cover the pot and allow it to simmer for another 20-30 minutes.
- 18Add the can of butter beans to the pot and mix everything around evenly.
- 19Allow the oxtails to cook for another 15-20 minutes until the butter beans are almost cooked through and the gravy thickens.
- 20Once the gravy has thickened and oxtails are completely cooked, turn off the stove.
Ingredients
- 3 lbs oxtails, cut in medium pieces
- vinegar
- 1 tsp black pepper
- 1 tsp all purpose seasoning
- 1 tsp seasoned salt
- 0.5 tsp garlic salt
- 0.5 tsp cayenne pepper
- 4 tbsps ketchup
- 4 tbsps soy sauce
- 2 tbsp Grace browning
- 1 can butter beans
- 1 scotch bonnet pepper, chopped finely (remove the seeds)
- 0.25 red bell pepper, chopped
- 0.25 green bell pepper, chopped
- 3 stalks scallion (green onions), chopped
- 4 cloves garlic, finely chopped
- sprigs fresh thyme
- 1 medium onion, chopped
- 2 tbsps extra virgin olive oil
- 5 cups hot water
- 1 tbsp brown sugar
Equipment
potforkrubber glove
Tips
- Use hot water instead of cold water for more tender meat.
- Marinate oxtails for 30 minutes or overnight if pressed for time.
- Do not crowd the pot when browning oxtails.
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