Oxtail is the cut that made us start this business. Done right, it is rich, sticky and falls off the bone. Done wrong, it is tough and greasy. The difference is time and a good brown.
What you need
- 3 lb Bluewhale oxtail, chopped
- 3 tbsp green seasoning
- 1 tbsp browning
- 1 tbsp brown sugar
- 1 onion, 4 scallions, 4 cloves garlic, 1 scotch bonnet (whole, not cut)
- 6 sprigs thyme, 6 pimento berries
- 1 tbsp ketchup, 1 tbsp soy sauce
- 1 can butter beans, drained
- Salt and black pepper
Method
- Season overnight. Rinse the oxtail, pat dry, and rub with green seasoning, salt and pepper. Cover and refrigerate overnight if you can, at least 2 hours if you cannot.
- Brown hard. Heat oil in a heavy pot. Melt the brown sugar until it darkens, then add the oxtail in batches and brown every side. Do not crowd the pot. This step is where the flavor lives.
- Build the stew. Add onion, scallion, garlic, thyme and pimento. Stir two minutes. Add browning, ketchup, soy sauce and enough water to just cover.
- Low and slow. Drop the whole scotch bonnet on top. Cover and simmer on low for 2.5 to 3 hours, checking every 30 minutes and topping up water as needed. It is done when a fork pulls the meat off the bone with no resistance.
- Finish. Add the butter beans for the last 15 minutes. Taste for salt. Fish out the pepper before it bursts.
Serve over rice and peas. Leftovers are better the next day.