Oxtail browned then braised for hours in a dark, glossy gravy with butter beans, pimento and Scotch bonnet until the meat is gelatinous and falls from the bone. A Sunday-dinner staple across Jamaican households.
Sear in sugar
Toss the oxtail pieces with the brown sugar, then brown them in hot oil in a heavy pot until deeply caramelized on all sides.
Build the aromatics
Add the onion, garlic, whole Scotch bonnet, allspice and thyme to the pot and stir until fragrant.
3 minDeglaze and add liquid
Stir in the browning sauce and beef stock, scraping up anything stuck to the bottom of the pot, and bring to a simmer.
Braise until tender
Cover and simmer the oxtail on low heat, stirring occasionally, until the meat is tender and starting to fall off the bone.
Finish with beans and carrot
Add the butter beans and carrots and simmer uncovered until the gravy thickens and the carrots are tender.
20 minSeason and serve
Remove the whole Scotch bonnet, taste and adjust the salt, and serve the oxtail hot over rice and peas.
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