Oxtail

Ingredients

• 3 lb Oxtails (Trim excess fat, rinse and pat dry)
• 2 stalks Green Onions (Trim roots, slice thinly)
• 1 large Yellow Onion (Dice)
• 1 Habanero Pepper (Seeded and minced; substitute Scotch bonnet or jalapeño for less heat)
• 4 cloves Garlic (Minced)
• 1 tsp Salt
• 1 tsp Garlic Powder
• 1 tsp Paprika
• 0.5 tsp Allspice
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 tsp Cayenne Pepper (Adjust to heat preference)
• 1 tbsp Brown Sugar
• 2 tbsp Soy Sauce (Low sodium preferred)
• 2 tbsp Ketchup
• 1 tsp Fresh Thyme Leaves (Or 0.5 tsp dried thyme)
• 1 Bay Leaf
• 4 cup Beef Broth (Low sodium; can use homemade stock)
• 2 tbsp Vegetable Oil (For searing)
• 1 can (15 oz) Butter Beans (Drain and rinse)

Instructions

1. Trim and Clean Oxtails

   Cut off any excess fat from the oxtails, rinse under cold water and pat dry with paper towels.

   Time: PT10M

2. Prepare Vegetables & Spice Mix

   Finely slice the green onions, dice the yellow onion, mince the habanero (remove seeds for less heat), and crush the garlic. In a small bowl combine salt, garlic powder, paprika, allspice, black pepper, cayenne, brown sugar, soy sauce, and ketchup.

   Time: PT15M

3. Sear Oxtails

   Heat vegetable oil in the pot over medium‑high heat. Add the oxtails in a single layer and brown each side, about 2‑3 minutes per side, until a deep caramel color forms.

   Time: PT10M

   Temperature: 375°F

4. Sauté Vegetables

   Remove the browned oxtails and set aside. Add the onions, green onions, habanero, and garlic to the same pot. Sauté for 4‑5 minutes until softened and fragrant.

   Time: PT5M

   Temperature: Medium heat

5. Deglaze the Pot

   Pour in 1 cup of beef broth and use a wooden spoon to loosen the caramelized bits from the bottom of the pot.

   Time: PT3M

6. Combine All Ingredients

   Return the oxtails to the pot. Add the remaining beef broth, the prepared spice mixture, thyme leaves, and the bay leaf. Stir to combine and bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

7. Low Simmer

   Reduce heat to low, cover the pot, and let the stew simmer gently for about 3 hours, or until the oxtail meat is falling off the bone.

   Time: PT3H

   Temperature: Low simmer (around 190°F)

8. Add Butter Beans

   Stir in the drained butter beans, cover, and cook for an additional 10 minutes until the beans are heated through.

   Time: PT10M

   Temperature: Low simmer

9. Finish & Serve

   Remove the lid, discard the bay leaf, and give the stew a final taste. Adjust seasoning if needed. Serve hot over rice, quinoa, or with crusty bread.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

15g

Fat

30g

Fiber

4g