Ingredients
12 total- 1.5 kg oxtail
- 3 tbsp vegetable oil
- 2 large onions, chopped
- 4 garlic cloves, crushed
- 1L beef stock
- 2 thyme sprigs
- 2 bay leaves
- 2 large carrots, peeled and sliced
- 1 x 400g tin butter beans
- 2 tbsp tomato purée
- 1 Scotch bonnet pepper, whole, optional
- parsley, to garnish, optional
Method
8 stepsStep 1
Rinse the oxtail pieces under cold water, then pat dry with kitchen towel. Heat the vegetable oil in a large pot or casserole dish over a medium-high heat. Brown the oxtail in batches on all sides, then remove from the pot and set aside
Step 2
In the same pot, add the chopped onions and crushed garlic. Sauté over a medium heat until the onions are soft and translucent.
Step 3
Pour a splash of the beef stock into the pot to deglaze, scraping up any browned bits stuck to the bottom.
Step 4
Return the browned oxtail to the pot. Add the thyme sprigs, bay leaves, carrots, potatoes, butter beans, tomato purée and Worcestershire sauce.
Step 5
Pour in enough of the remaining beef stock to cover the oxtail and vegetables. Add the whole Scotch bonnet pepper, if using, and season with salt and pepper.
Step 6
Bring the stew to a boil, then reduce the heat to low, cover with a lid and simmer for 2.5–3 hrs or until the oxtail is tender and the flavours have combined, stirring occasionally.
Step 7
Discard the Scotch bonnet pepper and bay leaves before serving. Taste and adjust the seasoning with extra salt and pepper, if needed.
Step 8
Garnish with fresh parsley, if you like, and serve hot on its own or with rice and beans or bread.