Caribbean Jamaican Oxtail Stew with Butter Beans and Vegetables

1. 1

   Heat vegetable oil in a large pot over medium heat and brown the oxtail pieces on all sides.

2. 2

   Add chopped onion, garlic, scallions, and bell pepper to the pot; sauté until softened.

3. 3

   Stir in the carrots, thyme, allspice, soy sauce, and brown sugar, mixing well.

4. 4

   Pour in the beef broth and bring the mixture to a boil; reduce heat to low.

5. 5

   Cover and simmer for about 2 hours, until the oxtail is tender.

6. 6

   Add the butter beans during the last 15 minutes of cooking; season with salt and pepper.

7. 7

   Serve hot, garnished with extra scallions if desired.

Per serving