Oxtail Stew
Rich and hearty stew with tender oxtail and butter beans.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Marinate the meat: Season the oxtail with chopped onion, minced garlic, soy sauce, browning sauce, salt, and pepper. Marinate for at least 2 hours.
- 2
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).
- 3
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.
- 4
Add vegetables: Add the chopped carrots to the stew and cook for another 20 minutes until tender.
- 5
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.
Plan it in Listahan
Add Oxtail Stew to your week, check it against your household's allergens, and build the shopping list automatically.