Description
These Oxtails and Butter Beans are made with oxtails, onions, garlic, ginger, pepper, green onion, butter beans and simmered to perfection.
Ingredients
Scale
- 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
- Oxtails: Make sure the oxtails are cut into segments by your butcher. At almost any whole foods, you can buy oxtails fresh or frozen, and either will work.
- Garlic: You can use fresh garlic for best flavor or garlic from a jar.
- Ginger: I love using fresh ginger for this recipe and can be found close to the garlic at your local grocery store.
- Scotch Bonner pepper: If you are able to find these, definitely get it. I always have trouble finding scotch bonnet peppers, so I use a habanero instead.
- Butter beans: Butter beans are essential for this recipe, but if you are having trouble finding them, you could use cannellini beans instead.
- Flour: If you want this recipe to be keto or low carb, try using almond flour instead of all-purpose flour.
- Prep Time: 15 minutes
- Cook Time: 1 Hour
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Jamaican
