Oxtail stew with butter beans: A hearty meal that brings joy

I’ve always had a deep love for slow-cooked meats that fall right off the bone: short ribs, osso buco, pot roast — you name it. But for me, the king of braised meats has always been oxtail. It has an incredible silky texture and is a staple of Jamaican cuisine. Once you try this stew over a bed of rice and peas, you’ll know why it’s a crowd-pleaser.

Ingredients

Oxtail:

• 1.4 kg oxtail, cut into 2-inch pieces
• 1 cup white vinegar
• 1 cup water
• Juice of 2 limes

Seasoning:

• 1 tsp all-purpose seasoning
• 1 tsp Caribbean green seasoning
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Jamaican curry powder
• 2 tsp soy sauce
• 1 tsp browning sauce
• 2 cloves garlic, thinly sliced
• 1 tsp grated ginger

Stew:

• 2 tbsp vegetable oil
• 4 cups water
• 3 sprigs fresh thyme
• 6 to 8 allspice berries
• ½ tsp salt
• 1 Scotch bonnet pepper
• 2 tbsp ketchup
• 1 (398 ml) can butter beans, drained and rinsed

Preparation

Combine the oxtail, vinegar, water and lime juice in a large bowl, and massage the meat well. Drain off the liquid, then pat the meat dry with paper towels.

To another large bowl, add the oxtail and all of the seasoning ingredients. Mix well until the meat is evenly covered.

Add oil to a large Dutch oven over medium-high heat. Carefully add the oxtail and sear, rotating every 3 minutes, until the pieces are well browned on all sides.

Add the water, thyme, allspice, salt and Scotch bonnet pepper to the pot, stir, and bring to a simmer. Cover and let cook for about 3 hours, stirring occasionally.

Remove the lid and add the ketchup and butter beans. Continue to simmer for another 15 minutes, allowing the sauce to thicken.

Serve with rice and peas, if desired.

Serves 3

Produced in collaboration with CBC Creator Network.