Name: Oxtail and Butter Bean Stew
Cook time: 2 hours
Yield: 6
Ingredients: 1 kg Oxtail; 50g dark brown sugar; 1 1/2 tbsp salt; 2 tsp pepper; 100ml dark soy; 1 tbsp ground all spice; 1 bulb garlic; a few sprigs thyme; 1 scotch bonnet; 10g ginger; 5 cloves; 4 spring onions; 1 tbsp tomato paste; 2 tbsp oil; 500ml water; 1 x 400g tin butter beans

Tom Jackson

Chef and author Keshia Sakarah walks us through the complex origins of oxtail stew. Combining rich flavours with an even richer history this Classic Jamaican dish is the essence of homely and heartwarming 

This Oxtail and Butter Bean stew is a Caribbean classic and is pack full of flavour. This  slow cooked dish really tastes like home

Oxtail and Butter Bean Stew Recipe | Twisted

Begin by seasoning the oxtail. Place in a bowl with soy, salt, pepper, garlic, ginger, thyme, scotch bonnet, spring onions and ground allspice. Leave to marinate overnight or at least 3 hours before cooking.


Next, place a pan on to heat with the oil. Once the oil is hot, add the sugar and allow to caramelise. 

Add the oxtails and brown all over in the burnt sugar


Add tomato paste then reduce to a simmer. Cover and cook for 2-3 hours or until tender.


Once the meat is tender, to finish, add the butter beans and cook for a final 15 minutes.

<p>This Oxtail and Butter Bean stew made by Keshia Sakarah is a Caribbean classic and uses techniques and ingredients that have a complex and rich history</p>


Oxtail and Butter Bean Stew

Ingredients

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Tom Jackson

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