Allspice Porch · Main dishes

Braised Oxtail with Butter Beans

Name: Braised Oxtail with Butter Beans
Total time: 190 min
Yield: 4 servings
Ingredients: 1200 g Oxtail; 2 whole Onion; 4 clove Garlic; 10 g Fresh thyme; 20 g Fresh ginger; 3 whole Green onions; 1 whole Bell pepper; 2 whole Carrot; 400 g Canned butter beans; 500 ml Low-sodium beef stock; 2 tbsp Tomato paste; 1 tbsp Brown sugar; 1 tbsp Neutral oil; 1.5 tsp Salt; 0.5 tsp Black pepper; 1 tsp Ground allspice; 1 whole Scotch bonnet pepper; 2 whole Bay leaves; 1 tbsp Soy sauce; 1 whole Lime; 300 ml Water

Oxtail browned and braised with thyme, ginger and tomato until the meat pulls from the bone, with butter beans added at the end so they stay whole. A long pot for a weekend.

190 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Oxtail1200 g
Onion2 whole
Garlic4 clove
Fresh thyme10 g
Fresh ginger20 g
Green onions3 whole
Bell pepper1 whole
Carrot2 whole
Canned butter beans400 g
Low-sodium beef stock500 ml
Tomato paste2 tbsp
Brown sugar1 tbsp
Neutral oil1 tbsp
Salt1.5 tsp
Black pepper0.5 tsp
Ground allspice1 tsp
Scotch bonnet pepper1 whole
Bay leaves2 whole
Soy sauce1 tbsp
Lime1 whole
Water300 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat (soy sauce).

Method

Brown the oxtail

Pat the oxtail dry and season with 0.5 tsp of the salt and the black pepper. Warm the oil in a heavy pot over medium-high heat. Brown the pieces in batches, about 3 minutes per side, and set them on a plate. Wash your hands and the board. Dice the onion, pepper and carrot. Mince the garlic, grate the ginger and slice the green onions. Stem and seed the scotch bonnet, wearing gloves, and leave it in a few large pieces.

Start the braise

Lower the heat to medium. Cook the onion and carrot for 6 minutes, until the onion softens. Stir in the garlic, ginger, tomato paste, brown sugar and allspice for 1 minute. Return the oxtail and any juices. Add the stock, water, thyme sprigs, bay leaves, scotch bonnet, soy sauce, bell pepper and the remaining salt. Bring to a simmer.

Cook well past 71°C

Cover and cook on low for 2 to 2.5 hours, turning the pieces once or twice, until the meat pulls from the bone with a fork. This is a beef braise: cook it well past 71°C (160°F). Check the thickest piece away from the bone; it will usually sit near 90°C (194°F) by the time it is tender. Add a splash of water if the sauce reduces below the meat. Do not rush it at a hard boil, or the meat tightens.

Add the beans and serve

Drain and rinse the butter beans. Stir them in and simmer uncovered for 15 minutes, until they are hot and the sauce clings to the meat. The oxtail should still be well above 71°C. Stir in most of the green onions and the lime juice. Remove the bay leaves, thyme stems and scotch bonnet. Rest 5 minutes and serve with the remaining green onion on top.

Oxtail is done when the connective tissue gives up, which is long after it passes 71°C. If the meat is still clamped to the bone, put the lid back on. The beans go in at the end so they do not turn to mash.

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