Name: Jamaican Oxtail
Total time: 3 h
Cuisine: Caribbean
Ingredients: 3 lb Oxtail pieces; 2 tbsp Green seasoning, optional; 2 tsp Jamaican meat seasoning; 2 tsp Jamaican all-purpose seasoning; 1 tsp Seasoned salt, or to taste; 1/2 tsp Black pepper; 1/2 tsp Crushed pimento/allspice berries; 1 tsp Ginger paste; 1 tsp Jamaican browning, or according to preference; 1 Yellow onion, small, chopped; 2 Scallion stalks, chopped; 4 clove Garlic, minced; 4 Thyme sprigs; 2 tbsp Cooking oil; 2 tbsp Turbinado sugar; 1 tbsp Ketchup or chopped tomato, optional; 1 can Butter beans, 15 oz, drained and rinsed; Low sodium beef stock or water, to cover oxtail; Soy sauce, optional, to taste; Worcestershire sauce, optional, to taste; Scotch bonnet pepper, optional, whole or chopped with seeds removed, to taste

Method

9 steps. Tap one to mark it done.

Remove any extra fat from the oxtail pieces, then use paper towels to dry them.
Place the meat in a large bowl and add the green seasoning (if using), Jamaican meat seasoning, all-purpose seasoning, seasoned salt, black pepper, crushed pimento, ginger paste, and Jamaican browning. Massage these seasonings well all over the oxtail.
Mix in the chopped onion, scallions, garlic, and thyme sprigs. Put a lid or wrap on the bowl and place it in the refrigerator to marinate for at least 2 hours or up to overnight.
Prior to cooking, brush the onions, scallions, garlic, and thyme off the meat and keep them in a different bowl so they do not burn when you sear the oxtail.
In a large, heavy-bottomed pot or Dutch oven, warm the cooking oil and turbinado sugar using medium-high heat. Let the sugar melt and bubble until it achieves a deep brown shade, taking care that it does not burn.
Gently place the oxtail pieces into the hot caramelized sugar, frying in batches if necessary, and cook until all sides are browned, which should take about 8 to 10 minutes.
Combine the saved marinade vegetables with the meat, adding the ketchup or chopped tomato, plus the soy sauce or Worcestershire sauce if you choose to use them. Mix thoroughly to cover the beef.
Fill the pot with enough beef stock or water so the liquid nearly covers the oxtail. If using, drop in the whole scotch bonnet pepper. Heat until boiling, then place a lid on top and lower the heat to low. Let it simmer for 2.5 to 3 hours, stirring once in a while and replenishing the water or stock if the level drops too much, until the meat becomes tender enough to pierce with a fork.
Add the drained and rinsed butter beans and stir them in. Keep simmering without a lid for another 10 to 15 minutes, or until the sauce has thickened to the desired consistency. Sample the dish and add more salt if needed before serving.