Braised Oxtails with Caribbean Spices
Braised Oxtails with Caribbean Spices combines the rich, meaty flavor of oxtails with the fiery heat of Scotch bonnet pepper and sweet warmth of allspice. Simmered slowly in a savory broth, this dish is finished with tender carrots, celery, and butter beans, creating a hearty, aromatic feast reflective of its island roots.
Ingredients:
– 2 lbs oxtails, trimmed
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1 scotch bonnet pepper, seeded and finely chopped (optional)
– 2 tablespoons brown sugar
– 2 teaspoons allspice
– 1 teaspoon thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups beef broth
– 2 large carrots, chopped
– 2 stalks celery, chopped
– 1 can (15 oz) butter beans, drained and rinsed
**Directions:**
1. In a large pot, heat the vegetable oil over medium-high heat. Brown the oxtails on all sides, then remove and set aside.
2. In the same pot, add the onion, garlic, ginger, and scotch bonnet pepper. Sauté until the onions are translucent.
3. Return the oxtails to the pot. Stir in brown sugar, allspice, thyme, salt, and black pepper until the oxtails are well-coated.
4. Add the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the oxtails are tender.
5. Add the carrots, celery, and butter beans to the pot. Increase the heat to medium and cook for another 30 minutes, or until the vegetables are tender.
Prep Time: 20 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 3 hours 50 minutes
Kcal: 500 kcal | Servings: 4 servings