Jamaican Braised Oxtail with Butter Beans and Allspice

What you need

• 1.2 kg (2 1/2 lb) oxtail, cut into pieces, excess fat trimmed
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 2 tsp browning sauce
• 1 tbsp dark soy sauce
• 2 tbsp vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 scallions, chopped
• 4 sprigs thyme
• 8 allspice berries
• 1 tbsp ketchup
• 750 ml (3 cups) beef stock
• 1 Scotch bonnet pepper, left whole
• 1 carrot, sliced into rounds
• 1 can (15 oz) butter beans, drained and rinsed

Method

Restated from the original video

1. 1

   Pat the oxtail dry. Rub it with the salt, black pepper, browning and soy sauce. Cover and refrigerate for at least 1 hour, or overnight.

2. 2

   Heat the oil in a heavy Dutch oven over medium-high heat.

3. 3

   Brown the oxtail in batches until dark on all sides, 3-4 min per side. Move the pieces to a plate.

4. 4

   Pour off all but about 1 tbsp of fat and lower the heat to medium.

5. 5

   Cook the onion until soft, 4-5 min.

6. 6

   Add the garlic, scallions, thyme and allspice and cook for 2 min.

7. 7

   Stir in the ketchup and cook for 1 min.

8. 8

   Return the oxtail and its juices to the pot. Pour in the beef stock, add the Scotch bonnet and bring to a boil.

9. 9

   Cover, turn the heat to low and simmer gently until the meat pulls easily from the bone, 2 1/2-3 hours. Turn the pieces every 30 min and add a splash of water if the liquid drops below halfway up the meat.

10. 10

    Add the carrot and simmer for 20 min.

11. 11

    Stir in the butter beans and simmer uncovered until the gravy has thickened, 10-15 min.

12. 12

    Lift out the Scotch bonnet without bursting it, along with the thyme stems. Skim off excess fat, taste and adjust the salt.

Imported from carnediem.blog. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.