Braised Oxtail

Ingredients

• 700 g Oxtail
• 2.5 tsp Kosher Salt
• 1 tsp Black Pepper
• 2 tsp Jamaican Curry Powder
• 1 tsp Allspice Berries
• 1.5 tbsp Canola Oil
• 1 pcs Onion
• 3 pcs Scallion
• 4 pcs Garlic
• 20 g Ginger
• 6 pcs Fresh Thyme
• 1 pcs Scotch Bonnet Pepper
• 1 tbsp Browning Sauce
• 600 ml Low Sodium Beef Broth
• 240 g Butter Beans
• 1 pcs Lime

Method

1. Pat {oxtail} dry with paper towels so it browns instead of steams, then season all over with {kosher_salt}, {black_pepper}, and {jamaican_curry_powder}.
2. Dice {onion}, slice {scallion}, mince {garlic} and {ginger}, strip the leaves from {fresh_thyme}, and slice {scotch_bonnet_pepper}.
3. Heat {canola_oil} in a heavy Dutch oven over medium-high heat. Sear {oxtail} in a single layer, working in batches so the pot is not crowded, for several minutes per side until deeply browned and a dark fond forms. Transfer to a plate.
4. Lower to medium heat and add {onion} with a small pinch of {kosher_salt}. Sweat until softened and lightly golden, then add {scallion}, {garlic}, {ginger}, {allspice_berries}, {fresh_thyme}, and {scotch_bonnet_pepper}. Stir until fragrant, then add {jamaican_curry_powder} and bloom briefly in the fat so the spices toast without burning. Stir in {browning_sauce}.
5. Return {oxtail} and any juices to the pot, pour in {beef_broth}, and bring to a gentle simmer over medium heat. Cover and braise on low heat until the meat is very tender and nearly slipping from the bone. Taste the gravy and adjust with more {kosher_salt} and {black_pepper} if needed.
6. Skim excess fat from the surface, then add {butter_beans} and simmer uncovered over medium-low heat until the gravy turns glossy and lightly reduced and the beans are warmed through. Rest briefly so the juices settle, then squeeze over {lime} and scatter a few leaves from {fresh_thyme} before serving.