Jamaican-Style Braised Oxtail Stew

• 4 lb oxtail
• 1 cup butter beans
• 1 yellow onion
• 2 carrots
• 5 clove garlic
• 6 sprig fresh thyme
• 4 cup beef stock
• 2 tbsp tomato paste
• 1 tsp allspice berries

Instructions

1. 1

   Season the oxtail with salt and pepper and sear in a heavy pot until browned on all sides.

2. 2

   Remove the oxtail and soften the diced onion, carrots and garlic in the rendered fat.

3. 3

   Stir in tomato paste, allspice and thyme, then return the oxtail to the pot.

4. 4

   Pour in beef stock, add the whole Scotch bonnet, cover and braise at a low simmer for 2.5 hours.

5. 5

   Add the butter beans and continue braising until the meat falls off the bone and the gravy thickens, about 45 minutes.

6. 6

   Skim excess fat, discard the Scotch bonnet, and serve over rice.