Oxtail Stew

Brown the oxtail: In a heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Scrape the marinade off the meat (reserve it) and brown the oxtail pieces on all sides (about 10 minutes).

Slow cook: Add the reserved marinade back to the pot along with 4 cups of water, thyme, and the whole scotch bonnet pepper. Bring to a boil, then reduce to a low simmer. Cover and cook for 2.5 hours until the meat is nearly falling off the bone.

Add vegetables: Add the chopped carrots to the stew and cook for another 20 minutes until tender.

Finish with beans: Stir in the drained butter beans and simmer for a final 10 minutes so the beans absorb the rich, dark gravy. Serve hot over rice and peas.