Jamaican Oxtail

Rinse 1 kg oxtail pieces, pat dry, and toss with 2 finely chopped onions, 2 stalks of spring onion, 4 minced garlic cloves, 2 tbsp grated ginger, 6 sprigs of thyme, 90 ml soy sauce, 1 tsp ground allspice, 1 tsp black pepper, and salt to taste. Cover and marinate in the fridge for at least 12 hours.

Remove the oxtail from the marinade, reserving the marinade, and lightly dust the pieces in 3 tbsp cornstarch.

Heat 30 ml oil in a heavy pot and brown the oxtail in batches, 2–3 minutes per side, until deeply golden. Transfer the meat to a plate.

In the same pot, heat the reserved marinade for 2 minutes, then add 1 chopped tomato, 1 sliced carrot, 1 whole Scotch bonnet pepper, and 500 ml water, then return the oxtail to the pot. Bring to a gentle simmer.

Cover the pot and braise over very low heat for 150–180 minutes, until the meat is tender and nearly falling off the bone; add a splash of water if needed.

Add 400 g rinsed butter beans and simmer for another 30 minutes to thicken the gravy. Remove the Scotch bonnet and thyme sprigs, then taste and adjust the seasoning.

Serve the Jamaican oxtail hot with 300 g cooked white rice.