Traditional Caribbean Braised Oxtails with Butter

Traditional Caribbean Braised Oxtails with Butter Beans

Ingredients:

2 lbs oxtails, trimmed

2 tablespoons vegetable oil

1 large onion, chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 scotch bonnet pepper, seeded and finely chopped (optional)

2 tablespoons brown sugar

2 teaspoons allspice

1 teaspoon thyme

1 teaspoon salt

1/2 teaspoon black pepper

4 cups beef broth

2 large carrots, chopped

2 stalks celery, chopped

1 can (15 oz) butter beans, drained and rinsed

Directions:

Heat the vegetable oil in a large pot over medium-high heat. Brown the oxtails on all sides, then remove from the pot and set aside.

In the same pot, sauté the onion, garlic, ginger, and scotch bonnet pepper until the onions turn translucent and fragrant.

Return the oxtails to the pot. Mix in the brown sugar, allspice, thyme, salt, and black pepper, ensuring the oxtails are evenly coated with the spices.

Pour in the beef broth and bring the mixture to a boil. Lower the heat to a simmer, cover the pot, and cook for 2.5 to 3 hours, or until the oxtails are tender and falling off the bone.

Add the chopped carrots, celery, and drained butter beans. Continue cooking for another 30 minutes on medium heat, allowing the vegetables to soften.

Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes

Kcal: 500 kcal | Servings: 4 servings

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