Jamaican Oxtail Stew

Ingredients

• 3 lbs oxtail, trimmed
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 scallions, chopped
• 1 scotch bonnet pepper, whole
• 1 tbsp fresh thyme
• 2 tbsp browning sauce
• 1 (15 oz) can butter beans, drained
• 3 carrots, cut into chunks
• 4 cups beef stock
• 2 tbsp vegetable oil

Instructions

1. 1Season the oxtail with soy sauce, brown sugar, garlic, half the onion, scallions, and thyme; marinate at least 2 hours.
2. 2Heat oil in a heavy pot and brown the oxtail pieces well on all sides in batches.
3. 3Stir in browning sauce, remaining onion, and the whole scotch bonnet pepper.
4. 4Pour in beef stock, bring to a boil, then cover and simmer over low heat for 2 to 2.5 hours until the meat is very tender.
5. 5Add carrots and butter beans during the last 30 minutes.
6. 6Skim excess fat from the surface and let the gravy reduce until thick.
7. 7Serve hot with rice and peas.

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