- 1 tbsp vegetable oil
- 1,4 kg oxtail, cut into 5cm pieces
- Kosher salt
- Freshly ground black pepper
- 1 large onion, chopped
- 6 green onions, sliced, plus more for garnish
- 2 tbsp peeled and minced fresh ginger
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 2 tbsp freshly chopped thyme
- 2 tsp allspice berries
- 3 tbsp all-purpose flour
- 1 0r 2 scotch bonnet chilis, or 2 habanero chilis, depending on spice preference
- 3 tbsp packed brown sugar
- 2 tbsp low-sodium soy sauce
- 1 tbsp Worcestershire sauce
- 1 (400g) can butter beans, drained and rinsed
- White rice, for serving
1. In a large Dutch oven over medium heat, heat oil. Season oxtails all over with salt and pepper. Working in batches, sear all pieces of oxtail until golden on all sides. Remove oxtails from pot and set aside in a large bowl.
2. Add half the onion and half the green onion and cook until soft, 6 minutes. Add ginger, garlic, tomato paste, thyme, and allspice berries and cook until mixture is fragrant and tomato paste has darkened slightly, 2 to 3 minutes. Add flour and cook, stirring frequently, until no longer raw, 1 to 2 minutes more.
3. Remove pot from heat and return oxtail to pot. Add chiles and 4 cups water to the pot and return to medium heat. Bring to a simmer and cover and cook for 1 hour, stirring occasionally. Skim fat occasionally if desired.
4. After 1 hr of cooking, add remaining onion and green onion. Stir in brown sugar, soy sauce, and Worcesteshire sauce. Continue to cook, stirring occasionally, until meat is tender and falling off the bone, 45 min to an hour longer. Remove chilis, fold in butter beans, and garnish with green onion. Serve over rice.