1Wash the oxtails with vinegar to remove rawness and clean the meat.
2Wash the oxtails with vinegar to remove rawness and clean the meat.
3Wash the oxtails with vinegar to remove rawness and clean the meat.
4Combine 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.
5Combine 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.
6Combine 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.
7Mix all ingredients together thoroughly with a fork or by hand with a rubber glove.
8Mix all ingredients together thoroughly with a fork or by hand with a rubber glove.
9Mix all ingredients together thoroughly with a fork or by hand with a rubber glove.
10Marinate the oxtails in the fridge for 30 minutes or overnight.
11Marinate the oxtails in the fridge for 30 minutes or overnight.
12Marinate the oxtails in the fridge for 30 minutes or overnight.
13Add a little extra virgin olive oil to a pot and heat for about five minutes.
14Add a little extra virgin olive oil to a pot and heat for about five minutes.
15Add a little extra virgin olive oil to a pot and heat for about five minutes.
16Add 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.
17Add 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.
18Add 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.
19Braise the oxtails for about five minutes, then check on them, turning to ensure even browning.
20Braise the oxtails for about five minutes, then check on them, turning to ensure even browning.
21Braise the oxtails for about five minutes, then check on them, turning to ensure even browning.
22Continue braising the oxtails for another 20 minutes until they are brown and golden.
23Continue braising the oxtails for another 20 minutes until they are brown and golden.
24Continue braising the oxtails for another 20 minutes until they are brown and golden.
25Prepare four cups of hot water.
26Prepare four cups of hot water.
27Prepare four cups of hot water.
28Pour hot water over the oxtails in the pot, which allows the meat to be more tender.
29Pour hot water over the oxtails in the pot, which allows the meat to be more tender.
30Pour hot water over the oxtails in the pot, which allows the meat to be more tender.
31Add all the reserved spices and herbs back to the meat in the pot.
32Add all the reserved spices and herbs back to the meat in the pot.
33Add all the reserved spices and herbs back to the meat in the pot.
34Mix everything in the pot together.
35Mix everything in the pot together.
36Mix everything in the pot together.
37Cover the pot and let it simmer for 15 minutes, then check to ensure it's not sticking.
38Cover the pot and let it simmer for 15 minutes, then check to ensure it's not sticking.
39Cover the pot and let it simmer for 15 minutes, then check to ensure it's not sticking.
40Allow the oxtails to simmer for about 20 to 25 minutes until the water is low.
41Allow the oxtails to simmer for about 20 to 25 minutes until the water is low.
42Allow the oxtails to simmer for about 20 to 25 minutes until the water is low.
43Mix four tablespoons of ketchup and four tablespoons of soy sauce, and a teaspoon of brown sugar.
44Mix four tablespoons of ketchup and four tablespoons of soy sauce, and a teaspoon of brown sugar.
45Mix four tablespoons of ketchup and four tablespoons of soy sauce, and a teaspoon of brown sugar.
46Add the ketchup, soy sauce, and brown sugar mixture to the gravy and mix thoroughly.
47Add the ketchup, soy sauce, and brown sugar mixture to the gravy and mix thoroughly.
48Add the ketchup, soy sauce, and brown sugar mixture to the gravy and mix thoroughly.
49Cover the pot and allow it to simmer for another 20-30 minutes.
50Cover the pot and allow it to simmer for another 20-30 minutes.
51Cover the pot and allow it to simmer for another 20-30 minutes.
52Add the can of butter beans to the pot and mix everything around evenly.
53Add the can of butter beans to the pot and mix everything around evenly.
54Add the can of butter beans to the pot and mix everything around evenly.
55Allow the oxtails to cook for another 15-20 minutes until the butter beans are almost cooked through and the gravy thickens.
56Allow the oxtails to cook for another 15-20 minutes until the butter beans are almost cooked through and the gravy thickens.
57Allow the oxtails to cook for another 15-20 minutes until the butter beans are almost cooked through and the gravy thickens.
58Once the gravy has thickened and oxtails are completely cooked, turn off the stove.
59Once the gravy has thickened and oxtails are completely cooked, turn off the stove.
60Once the gravy has thickened and oxtails are completely cooked, turn off the stove.
Ingredients
3 lbs oxtails, cut in medium pieces
3 lbs oxtails, cut in medium pieces
3 lbs oxtails, cut in medium pieces
vinegar
vinegar
vinegar
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
1 tsp all purpose seasoning
1 tsp all purpose seasoning
1 tsp all purpose seasoning
1 tsp seasoned salt
1 tsp seasoned salt
1 tsp seasoned salt
0.5 tsp garlic salt
0.5 tsp garlic salt
0.5 tsp garlic salt
0.5 tsp cayenne pepper
0.5 tsp cayenne pepper
0.5 tsp cayenne pepper
4 tbsps ketchup
4 tbsps ketchup
4 tbsps ketchup
4 tbsps soy sauce
4 tbsps soy sauce
4 tbsps soy sauce
2 tbsp Grace browning
2 tbsp Grace browning
2 tbsp Grace browning
1 can butter beans
1 can butter beans
1 can butter beans
1 scotch bonnet pepper, chopped finely (remove the seeds)
1 scotch bonnet pepper, chopped finely (remove the seeds)
1 scotch bonnet pepper, chopped finely (remove the seeds)
0.25 red bell pepper, chopped
0.25 red bell pepper, chopped
0.25 red bell pepper, chopped
0.25 green bell pepper, chopped
0.25 green bell pepper, chopped
0.25 green bell pepper, chopped
3 stalks scallion (green onions), chopped
3 stalks scallion (green onions), chopped
3 stalks scallion (green onions), chopped
4 cloves garlic, finely chopped
4 cloves garlic, finely chopped
4 cloves garlic, finely chopped
sprigs fresh thyme
sprigs fresh thyme
sprigs fresh thyme
1 medium onion, chopped
1 medium onion, chopped
1 medium onion, chopped
2 tbsps extra virgin olive oil
2 tbsps extra virgin olive oil
2 tbsps extra virgin olive oil
5 cups hot water
5 cups hot water
5 cups hot water
1 tbsp brown sugar
1 tbsp brown sugar
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.