Servings: 4 servings | Prep time: 20 minutes | Cooking time: 2h 10 minutes
Ingredients
- 2-3 pounds oxtail
- 1 lemon
- 2 tsp minced garlic
- ½ tbsp Cool Runnings all purpose seasoning
- ½ tbsp fresh ground black pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp Cool Runnings gravy browning (optional)
- 1 diced carrot
- 1 diced sweet onion
- 4 sliced green onions (scallions)
- 2 diced tomatoes
- 1 tbsp Cool Runnings whole pimento seeds (whole allspice)
- 1 bunch fresh thyme
- 1 scotch bonnet or habanero pepper, halved and seeds removed
- 1 can butter beans (lima beans), drained
Directions
1. Rinse the oxtail under cold water. Juice one lemon and wash the meat with the lemon juice.
2. In a mixing bowl, season the oxtail with the all purpose seasoning, fresh ground black pepper, Worcestershire sauce, minced garlic, and browning sauce (optional). Place the seasoned oxtail in a ziplock bag and marinate overnight for maximum flavor.
3. Heat a Dutch oven or heavy-bottomed stock pot with 2 tbsp vegetable oil over medium heat.
4. Brown the oxtail on all sides, being careful to save the marinade in the bag.
5. Remove the browned oxtail and set aside. In the same pot, add ½ of the chopped sweet onion and 1 tsp minced garlic. Cook until the onions become translucent.
6. Return the browned oxtails to the pot. Pour in the remaining marinade and add 1 tbsp pimento seeds (whole allspice), 1 bunch fresh thyme, and 1 scotch bonnet or habanero pepper (cut in half, seeds removed).
7. Add 2 cups of water to the pot, bring it to a boil, and cook for one hour.
8. After an hour, add 2 chopped carrots, 2 diced tomatoes, 4 chopped green onions, and the other half of the chopped onion.
9. Pour in 1 cup of water, reduce the heat to a simmer, and cook for an additional 30 minutes.
10. After 30 minutes, add 1 can of drained butter beans (lima beans) and simmer for another 30 minutes, or until the oxtails are fork-tender.
11. Serve the stew on rice and enjoy!