Shared by Christina Whittaker
Shared by Christina Whittaker
Oxtail Stew with Butter Beans
Yield: 6 servings
Oxtail Stew with Butter Beans
Yield: 6 servingsFamily Journey
Old Harbour Bay, JamaicaBronx, NYDavie, Florida
Brooklyn, NY
Oxtail stew is a special occasion dish in Christina Whittaker’s family, whose grandmother Gloria, aunt Lavern, and mom Sophia all make it for holidays. An all-day affair, the stew starts with marinated and seared oxtails, which are then braised with green seasoning, a mixture of scallions, herbs and aromatics, peppers, and butter beans. The stew cooks until the meat is fall-off-the-bone tender. Serve it with rice and peas and fried plantains.
Read more about Christina’s family in “Finding Identity at a Jamaican Shabbat Table” and try her recipes for steamed red snapper with pumpkin and okra, rice and peas and coconut gizzada tartlets.
Ingredients
For the oxtail marinade:
- 5 pounds oxtail
- 1 tablespoon Worcestershire sauce
- 3 tablespoons tomato paste
- 3 tablespoons ketchup
- ¼ cup brown sugar
- 1 tablespoon minced ginger
- 2 teaspoons browning sauce
- 2 tablespoons soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 10 sprigs thyme, stripped and leaves chopped finely
For the green seasoning:
- 1 bunch cilantro
- 3 scallions
- 2 stalks celery
- 10 cloves garlic, peeled
- 1 small onion, peeled
- 1” piece fresh ginger, peeled
- 8 sprigs thyme
- 1 scotch bonnet pepper, stalk removed
- Olive oil, as needed
For the stew:
- 2 tablespoons olive oil
- 1 large yellow onion, medium dice
- 1 red bell pepper, medium dice
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1 tablespoon onion powder
- ½ - ¾ teaspoons ground allspice
- ½ cup green seasoning (see above)
- 4 scallions, roughly chopped
- 8-10 cups light beef broth or water
- 1 scotch bonnet pepper
- 1 ½ cups cooked butter beans
Preparation
Step 1
Add the oxtails to a large bowl. In a small bowl, combine the Worcestershire sauce, tomato paste, ketchup, brown sugar, minced ginger, browning sauce, soy sauce, half of the salt, half of the pepper, and the chopped thyme.
Step 2
Mix well, then pour over the oxtails, turning to coat in the marinade and rubbing it in with your hands. Cover and marinate in the fridge for at least 1 hour, or overnight.
Step 3
Make the green seasoning: Add all ingredients to a food processor. Pulse until chopped or pureed, adding olive oil as needed. Remove from the food processor and set aside.
Step 4
Place a large, 6-8 quart pot over medium heat. Add the olive oil to the pot. Once hot, place half the oxtails in the pot and brown for 2 to 3 minutes per side, moving with tongs to prevent burning. Remove the oxtails and repeat with the remaining second batch. Remove all the oxtails from the pot.
Step 5
Add the onions to the pot and sauté for 2-3 minutes, until fragrant. Add the diced bell pepper, garlic, onion, and allspice to the pot, stirring to combine and sauteeing for another 2-3 minutes. Add the browned oxtails back to the pot. Top with the green seasoning and the scallions and pour the beef broth over the top. Use a knife to poke one or two holes in the scotch bonnet pepper and add to the pot.
Step 6
Cover the pot and bring to a boil. Lower the heat to a simmer, and cook on medium-low for 3 ½ to 4 hours, adding the butter beans in the last ½ hour of cooking, until the oxtail meat is fall-off-the-bone tender.
Step 7
Remove from heat. Serve as is, or with rice and peas.
