JesseEatzA deeply flavorful, slow-braised Caribbean classic featuring tender oxtails in a rich, velvety gravy with creamy butter beans.
Season the oxtails with salt, pepper, minced garlic, and browning sauce, rubbing it in thoroughly. Let marinate for at least 30 minutes.
For the best flavor, marinate the oxtails overnight in the refrigerator.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the brown sugar and let it melt until it starts to bubble and turn dark brown.
Watch the sugar closely; it can go from caramelized to burnt very quickly.
Add the oxtails to the pot in batches, searing them on all sides until they have a deep, dark crust.
Don't overcrowd the pot or the meat will steam instead of browning.
Add the diced onion, chopped green onions, thyme sprigs, and crushed allspice. Stir and cook until the onions are translucent.
Pour in the beef broth and add the whole scotch bonnet pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the meat is fork-tender.
Check occasionally to ensure there is enough liquid; add a splash of water or broth if needed.
Gently stir in the butter beans. Continue to simmer uncovered for the last 10-15 minutes to allow the gravy to thicken to your desired consistency.
Remove the scotch bonnet pepper and thyme sprigs before serving.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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