Equipment
Ingredients
Oxtail and Marinade
- 2000 g oxtail, cut into 5cm pieces
- 30 ml browning sauce
- 15 g kosher salt
- 5 g black pepper
- 4 scallions, chopped
- 1 yellow onion, diced
- 5 garlic, minced
- 15 g fresh ginger, grated
- 10 g fresh thyme, left on the sprig
- 5 g allspice berries, crushed
Braise and Finish
- 30 ml vegetable oil
- 750 ml beef broth, low sodium
- 30 g tomato paste
- 200 g carrots, peeled and sliced into thick rounds
- 1 scotch bonnet pepper, whole and uncut
- 400 g canned butter beans, drained and rinsed
Nutrition (per serving)
Method
Pat the oxtail dry with paper towels to ensure a good sear later. In a large bowl, combine the oxtail pieces, browning sauce, salt, pepper, scallions, onion, garlic, ginger, thyme, and crushed allspice. Massage the marinade thoroughly into the meat. Let sit at room temperature for 30 minutes, or cover and refrigerate overnight for deeper flavor development.
Remove the oxtail from the marinade, scraping off and reserving the aromatics in the bowl to prevent them from burning in the pan. Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the oxtail in batches until deeply browned on all sides, about 10 minutes per batch. Remove the browned meat and set aside.
Return all the oxtail to the pot along with the reserved marinade aromatics, beef broth, and tomato paste. Bring the liquid to a boil at 100 degrees Celsius or 212 degrees Fahrenheit, then reduce the heat to low. Cover the pot tightly and simmer gently for 2 hours and 30 minutes, stirring occasionally. Ensure the internal temperature of the meat safely reaches at least 74 degrees Celsius or 165 degrees Fahrenheit during this time.
Skim any excess fat from the surface of the braising liquid using a spoon. Stir in the sliced carrots, drained butter beans, and the whole scotch bonnet pepper. Leave the pot uncovered and simmer for an additional 30 minutes at around 90 degrees Celsius or 195 degrees Fahrenheit. This allows the gravy to thicken and reduces the liquid to a glossy consistency.
Remove the pot from the heat. Carefully fish out and discard the whole scotch bonnet pepper and the bare thyme sprigs. Let the stew rest for 10 minutes to allow the sauce to settle before serving.
Chef's Notes
- Browning sauce is the undisputed secret to the signature dark, mahogany color and complex flavor profile of this stew. Do not substitute it with soy sauce alone; if absolutely necessary, you can make your own by heavily caramelizing brown sugar until nearly burnt, then carefully whisking in boiling water.
- Leaving the scotch bonnet pepper whole infuses the stew with a distinct, floral, and fruity aroma without turning the dish overwhelmingly spicy. Count it when it goes in, and count it when it comes out.
- Oxtail is a highly gelatinous cut that releases a significant amount of rich fat during a long braise. Thoroughly skimming this fat before adding the butter beans ensures you achieve a glossy, luxurious gravy rather than a greasy, separated one.
- While 30 minutes of marinating is the minimum, allowing the oxtail to sit overnight in the refrigerator allows the allspice and aromatics to penetrate deeply into the meat down to the bone.
Storage
Refrigerator: 4 days — Flavor improves the next day. Fat will solidify on top; remove it before reheating.
Freezer: 3 months — Freeze in an airtight container without the butter beans, as beans may become mushy upon thawing.
Reheating: Reheat gently on the stovetop over medium-low heat until warmed through.
