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Oxtail & Butter Beans

Yields4 ServingsPrep Time15 minsCook Time2 hrs 30 minsTotal Time2 hrs 45 mins

Meaty oxtails slow cooked in garlic, ginger, pimento and fresh thyme until tender and finished with a molasses for a rich, hearty stew.

 1 kg oxtailcut into medium pieces, washed
 400 g butter beans usually 1 tin
 10 sprigs of fresh thyme
 8 bay leaves
 2 garlic clovescrushed
 scotch bonnet peppersapprox. 1-2
 1 onionchopped
 1 scallionsquashed
 ½ red sweet pepperchopped
 ½ large carrotchopped
 ¼ cho cho (chayote)peeled & chopped
 2 tbsp sea saltor to taste
 1 ½ tbsp ground pimento
 1 tbsp mixed herbs
 1 tbsp ginger purée
 1 tbsp brown sugar
 ½ tbsp garlic purée
 ½ tbsp Sarson's gravy browning
 1 tsp garlic granules
 1 tsp ground black pepper
 1 tsp paprika
 ½ tsp curry powder
 2 tbsp coconut oil
 2 l hot water

Prepare your meat by rinsing it off in some cold water and vinegar or lemon juice.


Add in 1 ½ tbsp sea salt, 1 tsp black pepper, 1 tsp paprika, ½ tbsp mixed herbs, ½ tsp curry powder, 1 tsp garlic granules, ½ tbsp ginger purée, ½ tbsp ground pimento and ½ tbsp gravy browning.


Use your hands to rub the seasoning into the meat until it is mixed well.


Add in the onion, red pepper, carrot, cho-cho, garlic cloves and mix.


Add the fresh thyme and scallion and leave to marinate overnight or as long as possible.


Heat the coconut oil in a Dutch pot (or another deep pot) and add in the meat and vegetables.


Lightly brown oxtail meat on a high heat for 2 minutes and then stir and place the pot lid on top.


Leave your oxtail to cook on a high heat for 15 minutes to allow the vegetables to sweat, after which time liquid should be accumulating in the bottom of the pot.


Add in 1 litre of hot water, the bay leaves and scotch bonnet peppers and leave to boil on a high heat for 1 hr–1 hr 15 mins.


Stir the pot every so often, taking care to remove the scotch bonnets whilst stirring.


By this time a lot of the water should have reduced however, the meat will not be tender enough.


Add in another litre of hot water and 1 tbsp of ground pimento, ½ tbsp paprika, ½ tbsp mixed herbs, ½ tbsp garlic purée, ½ tbsp ginger purée, 1 tbsp of brown sugar and sea salt to taste if necessary (I use approx. ¼ tbsp).


Stir the pot every so often, taking care to remove the scotch bonnets whilst stirring.


Leave to cook on a medium-high heat for another 1 hr–1 hr 15 mins, until the meat is tender and easy to remove off of the bone. The water should have reduced significantly to a nice gravy.


If you think after 1hr 15 mins that the meat is still not soft enough turn the heat down to a medium-low heat and leave it to simmer until you are happy with the texture.


Drain the water off of the butter beans and add them into the pot, stir and leave to simmer on a low heat for approx. 15 mins until beans have softened.


Remove from the heat and serve with rice & peas or plain rice, fried plantain and coleslaw.

Nutrition Facts

Servings 4