INGREDIENTS:
- 4 lbs oxtails
- 1/2 tsp crushed ginger
- 4 cloves garlic
- 10 sprigs thyme
- 3 scallion, chopped finely
- 1 large onion, chopped
- 1/4 scotch bonnet pepper*
- 3 tbsp ketchup
- 2 beef bouillon
- 1/2 tsp pimento
- 3 tbsp canola oil
- 4 tbsp sugar
- water
- 16 oz can butter beans
- Wash oxtails thoroughly. Place in a large bowl. Add ginger, garlic, thyme, scallion, onion, scotch bonnet pepper, crushed bouillon, pimento and ketchup; mix well. Let sit for at least 4 hours.
- Heat 3 tbsp of canola oil over a medium fire, add sugar and allow to caramelize. The sugar will melt and turn dark brown(not black), add oxtail and stir. Cook oxtails for 15 minutes, stirring occasionally.* Add enough water to cover oxtails, bring the water to a boil then lower the heat and allow to simmer. Cook oxtails for 1 hour or until tender.**
- Add butter beans. If the liquid has reduced add enough water to cover the oxtail. Cook for an additional 25-30 minutes. The beans will become very soft and thicken the gravy. Remove from heat and garnish with additional chopped scallion.
- *To reduce cooking time, after stewing the oxtails for 15 minutes, add enough water to cover and pressure for 10 minutes. Cook for an additional 15 minutes, then add the butter beans.
- **Cooking time will vary when cooking oxtails because it comes in a variety of sizes. Just make sure to cook until meat is almost falling off the bone.
Source: Jehan Can Cook
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