Oxtail with Butter Beans and Rice
Description
A true star of Caribbean cuisine, this Oxtail with Butter Beans is a rich, savory, and deeply satisfying dish. Tough oxtails are slowly braised for hours until the meat is incredibly tender and literally falls from the bone, creating a thick, luxurio...
Instructions
Combine oxtails with browning sauce, soy sauce, half of the chopped onion, scallions, garlic, and grated ginger. Season with salt and pepper and mix well. Marinate for at least 1 hour, or overnight.
Heat vegetable oil in a large Dutch oven over medium-high heat. Remove oxtails from marinade and sear in batches until deeply browned. Set aside.
Add remaining onion, scallions, garlic, and ginger to the pot. Cook 3-5 minutes until softened.
Return oxtails to the pot with reserved marinade. Pour in beef broth, add fresh thyme, whole pimento berries, and Scotch bonnet pepper. Bring to a boil, reduce heat to low, cover, and simmer for 3 to 3.5 hours until meat is tender.
Remove thyme stems and Scotch bonnet pepper. Skim excess fat. Stir in butter beans and simmer uncovered 10-15 minutes until beans are warmed and gravy thickens.
Serve hot oxtail and gravy over a bed of fluffy white rice, adjusting seasoning as needed.