Out-of-this-world delicious oxtail stew braised in a flavourful deep gravy spiced up with allspice berries, fresh thyme and butter beans.
Watch how it is done!
- 600 to 700g oxtails, cut into segments
- 2 to 3 tablespoon, divided
- 1 onion, peeled and chopped
- 3 to 4 cloves garlic, minced
- 1/2 inch fresh ginger, peeled and chopped
- 1/2 African bonnet chilli pepper, chopped
- 2 to 3 carrots, chopped in chunks
- 2 to 3 bay leaf
- 1 potato, chopped in chunks
- 1/2 cup cherry tomatoes
- 5 to 6 sprigs fresh thyme
- 2 tablespoon allspice berries, divided. If you can’t find it, mix 1 tablespoon of nutmeg, clove, black peppercorn and cinnamon
- 1 canned tomato sauce
- 1 1/2 to 2 cups boiling water
- 1 tablespoon palm sugar or brown sugar
- 3 tablespoons soy sauce
- 1 beef bouillon cube
- 1 tablespoon Worcestershire sauce
- 3 tablespoons flour
- 1 cup butter beans, rinsed and drained
- Kosher salt, to taste
- Season oxtails with salt and a teaspoon of all spice. Heat a large Dutch oven over medium heat and add 2 tablespoon olive oil. Add the oxtails to the pot and allow them to cook, turning occasionally, until they are well browned. Remove oxtails to a plate and set aside.
- In the same dutch oven, add the remaining oil and add the onions, garlic, ginger, 1/2 a canned of tomato sauce, flour, water, beef bouillon, along with the pepper and the allspice berries, stir to combine.
- Return the oxtails to the pot and add bay leaf. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
- Add sugar, soy sauce, Worcestershire sauce, remaining tomato sauce, carrots, potatoes, tomatoes and thyme. Stir and continue to cook until the meat is yielding and loose on the bone, approximately one hour or longer.
- Fold butter beans into the stew and allow it to simmer for another 3 to 5 minutes. Scatter scallions over the top and best serve with white rice or mashed cauliflower for a healthier option!
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