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1
Season & Marinate the Oxtail
30 Mins
Room temperature, then fridge 4°C (40°F) if resting longer
Rinse the oxtail pieces in water with a splash of vinegar and the lime juice, drain and pat very dry. Rub in the ground allspice, salt, black pepper, soy sauce, garlic, ginger and half the scallions and thyme, working the seasoning into every fold. Cover and leave for 30 minutes while you chop the vegetables.
Dry meat browns instead of steaming, so pat the oxtail really dry before it meets the hot pot.
Done when: Every piece evenly coated in the dark, fragrant seasoning.
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2
Brown the Oxtail in Burnt Sugar
10 Mins
Medium-high heat, ~190°C (375°F)
Heat the oil in a heavy pot, sprinkle in the brown sugar and let it melt and darken to a deep amber — this is the browning that gives the gravy its colour. Working in batches, lay the oxtail in the pot and sear each piece for 2–3 minutes a side until deeply browned, then lift out and set aside.
Do not crowd the pot or the meat will steam pale; brown in two batches and watch the sugar closely, as it goes from amber to burnt in seconds.
Done when: Deep mahogany-brown crust on the outside of each piece.
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3
Build the Gravy
10 Mins
Medium heat, ~175°C (350°F)
In the same pot, soften the onion, remaining scallions and tomato for 3–4 minutes, scraping up the browned bits from the bottom. Stir in the carrots, the whole scotch bonnet, the ketchup and the remaining thyme, then return the oxtail to the pot and pour in the beef stock and water. It should almost cover the meat.
Keep the scotch bonnet whole for aroma with gentle heat; pierce it only if you want the stew properly fiery.
Done when: A dark, fragrant liquid with the meat submerged and the vegetables softening.
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4
Braise Low & Slow
2 Hours 25 Mins
Low simmer, ~95°C (200°F)
Bring to a gentle simmer, cover with the lid slightly ajar and cook low and slow for about 2 hours 25 minutes, turning the pieces once or twice. Top up with a little hot water if the level drops below the meat. The stew is ready for the next step when the meat is nearly falling off the bone.
A lazy bubble, not a rolling boil, keeps the meat tender — boiling hard makes oxtail tough and stringy.
Done when: Meat pulls away from the bone with a gentle tug; the gravy has reduced and darkened.
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5
Add Butter Beans & Thicken
30 Mins
Gentle simmer, ~95°C (200°F)
Stir in the drained butter beans. Mix the cornstarch with 30 ml (2 tablespoons) of cold water into a smooth slurry, stir it into the pot and simmer uncovered for 25–30 minutes, until the gravy turns thick and glossy and the beans are heated through and creamy. Fish out the scotch bonnet, taste and adjust the salt.
Add the beans late or they break down and cloud the gravy; the cornstarch slurry should go in off the boil so it thickens without lumps.
Done when: Gravy coats the back of a spoon, beans are whole and creamy, meat falls off the bone.
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6
Rest & Serve
10 Mins
No heat
Take the pot off the heat, cover loosely and rest for 10 minutes so the gravy settles and thickens slightly. Spoon the oxtail, beans and plenty of gravy over rice and peas, with fried plantain and steamed cabbage alongside.
Skim any fat pooled on the surface before serving if you prefer a lighter gravy.
Done when: Thick, glossy gravy that clings to the meat and the rice.
auto_awesome Finishing Touches & Plating
Fish out the whole scotch bonnet, taste the gravy and adjust the salt, then rest the stew for 10 minutes so the gravy thickens slightly before serving over rice and peas.
Jamaica
55m
