Oxtail Stew with Butter Beans

Ingredients

• 3 pounds oxtail
• 2 cups butter beans
• 2 medium onions
• 2 teaspoons thyme
• 3 medium carrots
• 4 cups beef broth
• 4 cloves garlic
• 2 leaves bay leaves
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 medium red bell pepper
• 1 whole scotch bonnet pepper
• 2 cups water

Instructions

1. 1

   Prepare the oxtail by trimming excess fat and rinsing under cold water. Pat dry with paper towels.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the oxtail pieces and brown them on all sides (about 8-10 minutes).

3. 3

   Remove the browned oxtail from the pot and set aside. In the same pot, add 2 chopped medium onions and sauté for 5 minutes until translucent.

4. 4

   Add 4 minced garlic cloves, 1 chopped red bell pepper, and 3 chopped carrots to the pot. Cook for an additional 5 minutes.

5. 5

   Stir in 2 teaspoons of thyme, 1 teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well to combine.

6. 6

   Return the browned oxtail to the pot, add 4 cups of beef broth, 2 bay leaves, and 1 whole scotch bonnet pepper (do not cut).

7. 7

   Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 2.5 to 3 hours until the oxtail is tender.

8. 8

   After the oxtail has cooked, add 2 cups of butter beans (canned or pre-cooked) and 2 cups of water. Stir gently.

9. 9

   Cook for an additional 30 minutes on low heat, uncovered, allowing the flavors to meld and the beans to heat through.

10. 10

    Remove the scotch bonnet pepper and bay leaves. Adjust seasoning with salt and pepper to taste before serving.

11. 11

    Serve the oxtail stew hot, garnished with fresh thyme if desired. Enjoy your hearty Caribbean meal!