Oxtails take some time to cook, but the delicious dish that results is well worth the time and effort. I used my slow cooker which was perfect for this dish. Be sure to measure out and prep all of the ingredients before starting to prepare this dish.
Prep Time 20 minutes Cook Time: 3 hours Servings: 3
INGREDIENTS
- 2 lbs. Oxtail chopped into 2 to 3cm. chunks (with very little fat)
- 1 cup Butterbeans
- 1 tbsp. all-purpose seasoning
- 1 tsp. browning
- 1 tsp. salt
- 1 1/2 tbsp. dark brown sugar
- 1 beef stock cube
- 1 medium onion sliced
- 2 small bell pepper sliced
- 1/2 Scotch bonnet pepper, seeds removed and finely chopped (or other hot pepper)
- 1 small can diced tomato
- 1.5 oz. scallions, chopped
- 4 garlic cloves, crushed
- 5 sprigs thyme
- 1 oz. freshly grated ginger
- 2 tbsp. ketchup
- 3 tbsp. cooking oil
- water
- 1 small lime (to wash oxtail)
- 1 tbsp. vinegar(to wash oxtail)
INSTRUCTIONS
- Wash the oxtail in water with vinegar and lime juice. Drain away all water, getting the meat as dry as possible.
- Season the oxtail with salt, all-purpose seasoning, garlic, ginger, browning, and scotch bonnet pepper. Marinate for at least one hour.
- Add the cooking oil and brown sugar to a cast iron skillet on high heat.
- After the oil is hot and the sugar melts, add the oxtail, and sear on all sides so that all sides are brown.
- Add 2 1/2 cups of water to the slow cooker, add the oxtails, and cook for 1 to 1 1/2 hours.
- Check that the meat is soft and falling off the bone.
- Add the onion, thyme, scallion, tomato, bell pepper, butterbeans, ketchup, and stock cube.
- Cover the pot and cook for another 30 minutes.
Serve with rice or other desired sides.
Bon Appétit😋
