CHEF ROO’S OXTAIL RECIPE

SUBMITTED BY @LE_CHEFROO

YIELD: 2-3 SERVINGS
PREP TIME: 1 HOUR 30 MINUTES

INGREDIENTS:

2 lbs Sybil’s Marinated Oxtail
2 Tbsp Vegetable Oil
2 Carrots (Chopped)
4 Green Onions (Chopped)
1 Medium Sized Yellow Onion (Medium Chop)
4 Garlic Gloves (Minced)
1 Scotch Bonnet Pepper (Deseeded and Finely Chopped)
3 Cups Unsalted Beef Broth
1 Tsp Allspice
1 Tbsp Garlic Powder
1.5 Tbsp Brown Sugar
2 Tbsp Ketchup
2 Tbsp Worcestershire Sauce
1 Tsp Dried Thyme 
1 16 Oz Can Of Butter Beans (Rinsed)
1 Tsp Salt or to taste

DIRECTIONS:

STEP 1:

In a Dutch Oven, add vegetable oil and brown Sybil’s marinated oxtail pieces until nice and brown on each side. Make note to note overcrowd the pan so pieces brown evenly. Once pieces are browned, remove them and add 1/2 of the beef broth to deglaze the pan and ensure all the brown bits are scraped off with a wooden spoon.

STEP 2:

Once you have deglazed the pan, add the chopped carrots, green onion, yellow onion, and scotch bonnet pepper to the pan for about 3-4 minutes or until the onions have softened up. After doing so, add the dried thyme, brown sugar, allspice, and garlic powder and sauté for 2 minutes until everything is married together.

STEP 3:

Now you can add the remaining beef broth, ketchup, Worcestershire sauce, and oxtails to the pan and bring to a boil. Once the mixture comes to a boil, lower the flame to medium low heat and cook for 2-3 hours (depending on the size of the oxtail pieces). Add the rinsed butter beans in the last 30 minutes of cooking.

STEP 4:

Serve with Jamaican Rice & Peas and garnish with cilantro, pepper, and spring onion. Enjoy!