Jamaican Oxtail Stew

Instructions

1. Season the oxtails
   In a large bowl, rub the oxtails with jerk seasoning, ensuring each piece is well coated. Let marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor.
2. Brown the meat
   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the oxtails on all sides until deeply browned, about 3-4 minutes per side. Transfer browned oxtails to a plate.
3. Create the flavor base
   In the same pot, reduce heat to medium and add onions, garlic, and thyme. Sauté until onions are translucent, about 5 minutes. Stir in tomato paste and cook for another 2 minutes until it darkens slightly. Add Worcestershire sauce, scraping the bottom of the pot to release any browned bits.
4. Slow cook the stew
   Return the oxtails to the pot along with any accumulated juices. Add the whole Scotch bonnet peppers (don't cut them or the stew will be too spicy), beef broth, and brown sugar. Bring to a boil, then reduce heat to low, cover, and simmer for about 2.5-3 hours, or until the meat is very tender and falling off the bone.
5. Add vegetables
   Add carrots to the pot and continue cooking for 15 minutes. Then add the butter beans and cook for an additional 15 minutes until the beans are heated through and the sauce has thickened.
6. Finish and serve
   Remove the Scotch bonnet peppers and discard. Taste and adjust seasoning as needed. Garnish with sliced green onions. Serve hot over rice, preferably Jamaican rice and peas, with a side of fried plantains if desired.