Braised Oxtail Stew
- 2 tablespoons olive oil
- 3 pounds oxtail, cut into 1-inch slices
- Salt and pepper
- 1 tablespoon fresh oregano, chopped
- 10 whole allspice berries (Jamaican pimento peppers)
- 4 sprigs fresh thyme, leaves picked
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 small onions, chopped
- 2 tomatoes, chopped
- 1 Scotch bonnet pepper, chopped
- 4 cups beef stock
- 1 bay leaf
- One 15-ounce can butter beans, drained
In a large Dutch oven, heat the olive oil over medium-high heat. Sprinkle the oxtail with salt and pepper and begin searing the chunks in batches until golden brown. Remove the oxtail from the pan, add in the oregano, allspice berries, thyme, celery, garlic, onions, tomatoes and Scotch bonnet peppers and cook until fragrant, 5 minutes.
Add the oxtail back to the pot along with the beef stock and bay leaf. Bring this to a boil and then lower to a simmer. Cover the pot with a lid and braise until tender, about 2 hours. Add in the butter beans and warm through. Serve immediately.
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