Braised Oxtail with Butter Beans

Serves
6-8
Time
9 hours

MATT TAYLOR-GROSS

Published on September 1, 2015

Oxtail, a tough cut of meat, becomes meltingly tender when braised in this traditional Jamaican dish, served with Coconut Rice and Red Beans, which soak up all the flavorful pan juices.

Featured in: Reinventing Jamaica

Ingredients

3 medium white onions, roughly chopped
8 cloves garlic, peeled
3 scallions, roughly chopped
1 Scotch bonnet chile, stemmed and seeded
3 tbsp. soy sauce
3 lb. oxtails
2 tbsp. vegetable oil
Kosher salt and freshly ground black pepper
8 oz. pearl onions
2 medium carrots, cut into 1-inch chunks
1 (15-oz.) can butter beans

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Instructions

Step 1

In a food processor, combine the onions with the garlic, scallions, and chile and process until smooth. Scrape the aromatics into a large bowl and stir in the soy sauce. Add the oxtails and toss to coat in the marinade. Cover with plastic wrap and refrigerate for 4 hours.

Step 2

In a large saucepan, heat the oil over medium-high. Remove the oxtails from the bowl and wipe away any marinade clinging to it. Season the oxtails with salt and pepper and, working in batches, add to the pan. Cook, turning once, until browned, about 12 minutes. Transfer the oxtails to a plate.

Step 3

Scrape the marinade into the pan and cook, stirring, until softened and caramelized, about 8 minutes. Return the oxtails to the pan along with 4 cups water and bring to a boil. Reduce the heat to medium-low and cook, partially covered and stirring occasionally, until the oxtails are very tender, about 3 hours.

Step 4

Stir in the pearl onions and carrots and cook, stirring, until tender, about 15 minutes. Stir in the butter beans and cook until warmed through, about 2 minutes. Remove from the heat and let the oxtails stand for 5 minutes before serving.

In a food processor, combine the onions with the garlic, scallions, and chile and process until smooth. Scrape the aromatics into a large bowl and stir in the soy sauce. Add the oxtails and toss to coat in the marinade. Cover with plastic wrap and refrigerate for 4 hours.
In a large saucepan, heat the oil over medium-high. Remove the oxtails from the bowl and wipe away any marinade clinging to it. Season the oxtails with salt and pepper and, working in batches, add to the pan. Cook, turning once, until browned, about 12 minutes. Transfer the oxtails to a plate.
Scrape the marinade into the pan and cook, stirring, until softened and caramelized, about 8 minutes. Return the oxtails to the pan along with 4 cups water and bring to a boil. Reduce the heat to medium-low and cook, partially covered and stirring occasionally, until the oxtails are very tender, about 3 hours.
Stir in the pearl onions and carrots and cook, stirring, until tender, about 15 minutes. Stir in the butter beans and cook until warmed through, about 2 minutes. Remove from the heat and let the oxtails stand for 5 minutes before serving.