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2 teaspoons allspice
– 1 teaspoon thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 4 cups beef broth
– 2 large carrots, chopped
– 2 stalks celery, chopped
– 1 can (15 oz) butter beans, drained and rinsed
**Directions:**
1. In a large pot, heat the vegetable oil over medium-high heat. Brown the oxtails on all sides, then remove and set aside.
2. In the same pot, add the onion, garlic, ginger, and scotch bonnet pepper. Sauté until the onions are translucent.
3. Return the oxtails to the pot. Stir in brown sugar, allspice, thyme, salt, and black pepper until the oxtails are well-coated.
4. Add the beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the oxtails are tender.
5. Add the carrots, celery, and butter beans to the pot. Increase the heat to medium and cook for another 30 minutes, or until the vegetables are tender.
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