Ingredients
3 lbs oxtail
1 small chopped onion
1 large red bell & green pepper
5 springs of chopped scallions
1 scotch bonnet pepper
6 springs of tyme
1 small clove of chopped garlic
¼ cup brown sugar
2 tbsp browning
1 tbsp jerk paste
1 tbsp season salt
1 tbsp beef bouillon
1 tbsp all purpose seasoning
1 tsp Jamaican all spice
1 tbsp Worcestershire
1 tbsp black pepper
1 tbsp garlic and onion powder
1 tbsp jerk seasoning
1 can of butter beans
1 tbsp tomato paste
Directions
Step 1
To a bowl add freshly washed oxtails, browning, jerk paste, season salt, all purpose seasoning, Jamaican all spice, black pepper, garlic and onion powder, Worcestershire, and jerk seasoning.
Step 2
Once all the seasoning has been added, throughly mix the oxtails until they have been completely covered in seasoning. Then add bell peppers, tyme, chopped scallions, chopped garlic, and onions; marinate for 4 to 24 hours.
Step 3
Set the stove to med/high heat, once your pot is hot, add brown sugar. Stir for 1 minute, individually add each oxtail to the pot and sear on each side for 5 minutes.
Step 4
After 10 minutes add 2 cups of water to the pot and allow the oxtails to boil for 1 hour. After 1 hour add your veggies (onions, scallions, bell pepper and tyme). Cook for another hour on med/high heat. Once another hour has passed add tomato paste, beef bouillon and 1 scotch bonnet pepper. Cook the oxtails for another hour and a half, in total you should cook the oxtails for 4 hours or until tender. Then add your butter beans and cook for another 20 minutes. After 20 minutes your oxtails are ready to serve.
