Jamaican Oxtail Stew

Serves 4-6
Prep time 30 min
Cook time 2 1/2 hrs

4 lbs oxtail
2-3 large carrots, cut in 1/2-inch pieces
1 red onion, diced
1 can white lima beans (butter beans)
3 sprigs of thyme, tied in a bunch with kitchen twine
3 tbsp sliced ginger
1 1/2 tbsp minced garlic
1/3 cup brown sugar
2 tsp black pepper
1 1/2 tbsp sea salt
1-2 tsp ghost pepper hot sauce
2 1/2 tbsp Worcestershire sauce
1 tsp paprika
1 1/2 tbsp tomato paste
1/2 tbsp allspice
Olive oil
Water
Salt to taste

Mix the salt, pepper and brown sugar together in a large bowl. Toss and coat the oxtail with the mixture, coating each piece well.

In a large Dutch oven over medium heat, add 1/2 tbsp oil and brown each side of the oxtails. Remove from heat and set aside.

Brown the onions for 4-6 min and add the garlic, ginger, Worchestershire sauce. Cook for 2 min. Return the oxtails to the pot and add enough water to just cover the meat. Sprinkle the paprika, allspice, and ghost pepper hot sauce into the pot and add the bunched thyme. Bring to a boil and then cover and braise at a low simmer for 1 hour.

After 1 hour, add the carrots and beans and cook for another 1 to 1 1/2 hrs, until the oxtail is tender. At this time, remove the lid and turn the heat up high to reduce the liquid. After about 10 min, the stew should be thicker. Add 1/4 tsp sea salt and adjust to taste.

Serve the oxtail with a side of black beans and rice.