Jamaican · serves 6 · about 210 minutes
Falling-apart oxtail braised for hours with butter beans, thyme, and allspice into a deep, sticky gravy. Worth every minute.
Ingredients
- 3 lbs oxtail
- 1 Iberia Small White Beans W/S 15 oz
- 1 onion
- 1 tbsp thyme
- 1 scotch bonnet
- 4 cloves garlic
- 1 tsp allspice
- 2 tbsp browning/soy
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
Method
- Season the oxtail with garlic, thyme, allspice, and salt; marinate overnight if possible.
- Brown the oxtail well in Iberia Olive Oil, then add onion and a little browning.
- Cover with water, add the whole scotch bonnet, and braise low 2.5 to 3 hours until tender.
- Add the Iberia White Beans in the last 20 minutes.
- Reduce the gravy until thick and glossy; serve over rice and peas.