The trick to tender, juicy oxtails is to cook them slowly. I used my slow cooker and cooked them on low for 8 hours.

Marinade Ingredients

• 2 tsp. dark brown sugar
• 1 tsp. low-sodium soy sauce
• 1 tsp. mild curry powder
• 3 tsp. Worcestershire sauce
• 1 tsp. smoked paprika
• 1 tsp. fresh ground pepper
• 1 tbsp. apple cider vinegar
• 1 tsp. freshly grated ginger
• 1 tsp. ground allspice
• 2 cloves garlic (finely minced)
• 4 stalks green onions (finely sliced)
• 1/2 tsp. sea salt
• 2 tsp. browning sauce

OXTAIL STEW INGREDIENTS

• 2 1/2 pounds oxtail (2-inch sections)
• 1 can butter beans (drained and rinsed)
• 1 medium yellow onion (diced)
• 2 cloves garlic
• 1 Scotch bonnet pepper (seeded and finely chopped or leave whole for less heat)
• 3 tbsp. vegetable oil
• 1 tsp. cumin
• 2 1/2 cups beef stock
• 4 sprigs fresh thyme
• 2 tsp. cornstarch (mixed with a little water to make a slurry)
• 1 tbsp. tomato paste
• 4 bay leaves

INSTRUCTIONS

Prepare the Marinade

In a bowl, combine the dark brown sugar, ginger, soy sauce, allspice, curry powder, garlic, Worcestershire, green onions, smoked paprika, salt, pepper, browning sauce, and apple cider vinegar. Whisk until smooth.

Marinate the Oxtail

Place the oxtail sections in a large bowl or a zip-top bag. Pour the marinade over the oxtail, making sure each piece is coated. Let it marinate for at least 2 hours, or ideally overnight in the refrigerator. This step is essential for achieving tender, flavorful meat.

Sear the Oxtail

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the marinated oxtail in batches, searing on all sides until browned, about 5 minutes per side.

Prepare the Slow Cooker

Transfer the browned oxtail to the slow cooker. Add the diced onion, sliced carrots, butter beans, thyme, whole garlic cloves, and bay leaves.

Add Liquid

Pour the beef stock over the ingredients in the slow cooker, ensuring everything is well covered. Stir gently.

Add the Spice

Add the Scotch bonnet pepper, tomato paste, and ground cumin to the mixture. Adjust the pepper depending on how much heat you want.

Create a Gravy

When the cooking time is up, remove the oxtail and vegetables from the slow cooker. Strain the remaining liquid into a saucepan. Bring to a simmer over medium heat. Mix the cornstarch with water to form a slurry, then stir it into the liquid and cook until thickened.

Serve

Return the oxtail and vegetables to the thickened sauce/ Serve it warm over rice, or with crusty bread.