Oxtail Stew — Fall-off-the-bone oxtails in rich gravy with butter beans

The ultimate Jamaican comfort food — oxtails braised for hours until the collagen melts into a luscious, deeply savory gravy. Butter beans add a creamy richness, and a whole Scotch bonnet infuses warmth without overwhelming heat. Worth every minute of the long, slow cook.

Instructions

1. Sear the oxtails: Season 3 lb oxtails with salt and pepper. Heat 2 tbsp oil in a large pot over medium-high heat. Brown oxtails in batches until deeply colored on all sides. Set aside.
2. Sauté aromatics: Add onion, carrots, and garlic to the pot. Cook 5-7 minutes until softened. Stir in tomato paste for 1 minute.
3. Build the braising liquid: Add brown sugar, soy sauce, and Worcestershire. Return oxtails to pot. Add thyme, bay leaves, and whole Scotch bonnet. Pour in enough broth to cover.
4. Braise low and slow: Bring to a boil, then cover and reduce to low. Simmer 3-4 hours until oxtails are fall-off-the-bone tender.
5. Finish with beans: Remove thyme, bay leaves, and Scotch bonnet. Skim excess fat. Stir in drained butter beans and heat through 5-10 minutes. Serve over Rice and Peas, garnished with scallions.

Tips

• The whole Scotch bonnet adds flavor, not fire — just don't puncture it
• Browning sauce (Kitchen Bouquet) gives the authentic dark color if you can find it
• Even better the next day; refrigerate and skim solidified fat before reheating