Oxtail is all about patience. Long, slow braising turns a tough, gelatin-rich cut into meltingly tender meat in a deeply savory gravy. Butter beans go in near the end, soaking up all that flavor. It's special-occasion food worth every minute.
Ingredients
- 3 lb oxtail, cut in pieces
- 1 tbsp browning + 2 tbsp soy sauce
- 1 onion, chopped + 4 cloves garlic
- 2 scallions + 1 tbsp fresh thyme
- 1 tsp ground pimento
- 1 whole scotch bonnet
- 1 can butter beans, drained
- 2 tbsp oil; water or stock to cover
- Salt & black pepper
Method
- Trim excess fat from the oxtail. Season with garlic, scallion, thyme, pimento, soy sauce, salt and pepper, and marinate at least 1 hour — overnight is ideal.
- Heat oil in a heavy pot, stir in the browning, and sear the oxtail in batches until deeply colored.
- Add the onion and the whole scotch bonnet. Pour in enough water or stock to just cover. Bring to a boil, then reduce to a low simmer and cover.
- Braise 2.5–3 hours, topping up with water as needed, until the meat is fork-tender and pulling from the bone. (A pressure cooker does this in about 45 minutes.)
- Stir in the butter beans for the last 20 minutes. Uncover to reduce the gravy to a glossy sauce, remove the scotch bonnet, season and serve over rice and peas.
⏲ Worth the wait
Oxtail is even better the next day — make it ahead and reheat gently. Skim excess fat from the top once it's chilled for a cleaner, richer gravy.