Description
These Oxtails and Butter Beans are made with oxtails, onions, garlic, ginger, pepper, green onion, butter beans and simmered to perfection.
Ingredients
- 3 pounds oxtails, cut into segments
- 3 tablespoons light brown sugar
- 2 yellow or white onions, chopped
- 3 cloves garlic, minced
- 3 tablespoons fresh ginger, chopped
- 1 Scotch bonnet pepper or habanero pepper, whole with stem off
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 bunch green onion, chopped only green part (save some for garnish)
- 2 tablespoons tomato paste
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup all-purpose flour (or almond flour for keto)
- 1 15 oz can butter beans, rinsed and drained
- Salt and pepper, to taste
Instructions
Stovetop:
- Season oxtails with salt and pepper. Heat a large Dutch oven on high heat. Add brown sugar to pot and melt, stirring with a wooden spoon, until dark. When the sugar is melted, add 2 tablespoons hot water and stir.
- Add the oxtails to the pot, coating with the watery sugar mixture until coated, and browned. Remove the oxtails on a plate.
- Add the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and the green onion, and stir to combine. Allow to cook until softened, approximately 5 minutes.
- Return the oxtails to the pot along with any accumulated juices and 3 cups water. Bring to a simmer and then lower heat cover, and cook for 1 hour, stirring occasionally.
- Add soy sauce and Worcestershire sauce. Stir and cook, covered, for another hour. Add the tomato paste and the flour and stir aggressively, until the flour isn’t clumpy. Add butter beans and stir until they’re hot. Garnish with extra scallions and enjoy.
Pressure cooker:
- Season oxtails with salt and pepper. Hit sauté for 20 minutes on your pressure cooker and wait for it to get hot. Add brown sugar to pot and melt, stirring with a wooden spoon, until dark. When the sugar is melted, add 2 tablespoons hot water and stir.
- Add the oxtails to the pot, coating with the watery sugar mixture until coated, and browned. Remove the oxtails on a plate.
- Add the onions, garlic and ginger to the pot, along with the pepper, the thyme, allspice and green onion, and stir to combine. Allow to cook until softened, approximately 5 minutes.
- Hit cancel. Return the oxtails to the pot, soy sauce, Worcestershire, and 2 cups water. Pressure cook on high heat for an hour. Let it naturally release.
- Open the pot and add the tomato paste and the flour and stir aggressively, until the flour isn’t clumpy. Add butter beans and stir until they’re hot. Garnish with extra scallions and enjoy.
Notes
Season the oxtail well: Jamaican oxtail is all about bold and complex flavors. Make sure to season the oxtail well with a blend of aromatic herbs and spices like garlic, thyme, allspice, and ginger.
Brown the oxtail: Browning the oxtail in a hot pot or Dutch oven before adding the liquid will help to develop a rich, deep flavor and color in the stew.
Use a slow-cooking method: Jamaican oxtail is traditionally cooked low and slow, allowing the meat to become tender and the flavors to meld together. Cook the oxtail over low heat for several hours, stirring occasionally and adding liquid as needed.
Skim off any impurities: As the oxtail cooks, impurities like foam and fat may rise to the surface of the stew. Use a skimmer or ladle to remove any impurities and keep the stew clean and flavorful.
Adjust the seasoning: Taste the oxtail stew as it cooks and adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 1 Hour
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Jamaican
