1kgoxtail, chopped into 4-5cm chunks (grass-fed if possible)
1tbspAll-purpose seasoning (you can buy in supermarkets)
2 1/2tbsp light brown soft sugar
2tbspplain flour
2tbspvegetable oil
2carrots, finely chopped
2celery sticks, finely chopped
1onion, chopped
3garlic cloves, minced
2tbspgrated ginger
4spring onions, trimmed and finely chopped
2tbsptomato puree
2tbspground all-spice
1red pepper, roughly chopped
1green pepper, roughly chopped
1scotch bonnet (or sub in some chilli flakes or cayenne pepper)
3thyme sprigs
2bay leaves
500mlbeef stock (made using 2 stock cubes)
2tbspdark soy sauce
1tbspWorcestershire sauce
400gtin butter beans, drained and rinsed
squeeze o lemon
handful of parsley, finely chopped
Rice and peas (optional)
200glong rice (or basmati) – rinse the starch off under cold water400 g coconut milk
1bunch of spring onions, sliced
2thyme sprigs
3garlic cloves, finely chopped
2 x 400gtinned cans red kidney beans, drained
Instructions
Marinade oxtail overnight
Season the oxtail chunks well with salt, pepper and the all-purpose seasoning. Chill overnight.
Next day
Scatter the sugar into a large casserole pot or a heavy-based pan and set over a medium heat. Swirl the pan until the sugar has melted and turned very dark, about 5-6 mins. Carefully add 2 tbsp of water, then stir using a silicone spatula until combined.
Lightly dust the oxtail chunks in the flour, then add to the pot in two batches, stirring to coat in the blackened sugar. Cook, until well browned and caramelised all over, about 2-3 mins per batch. Remove from the pan and return to the bowl. Cover.
Heat the vegetable oil in the pan then fry the carrots, celery, onion, garlic, ginger and half of the spring onions for 5 mins until softened. Add the tomato purée and allspice, and cook for a minute more until thick and darker in colour.Return the oxtail to the pot along with any resting juices, plus the peppers, scotch bonnet chilli, thyme and bay leaves. Stir in the stock, soy sauce and Worcestershire sauce – the oxtail should just covered with the liquid so add some water if it's a little low.Bring to a simmer and cook, covered, for 2-3hrs, stirring occasionally, until the meat starts to become tender.
Uncover and stir in the remaining spring onions. Cook for another 40 mins, with the lid partially ajar to release any stem – when ready, the meat will be very tender.Add the butter beans and cook for 10 mins more to warm through. Remove the scotch bonnet and thyme sprigs, then stir in the lemon juice and parsley. Taste for seasoning.
Serve with rice and peas, (or plain rice, crusty bread or even mash).
Rice and peas
Let the stew rest and make the rice and peas.
Rinse the rice and add to a large saucepan. Add the coconut milk, spring onions, thyme, garlic and allspice. Season with salt and pepper and add 300 ml water.
Bring to a boil, add the beans, then turn off the heat, cover the pan and let steam for approx. 15 mins until the liquid has been absorbed and the rice is cooked.Serve on a large platter with the rice and peas first and place the oxtail over top.** I don't add any All-spice to this rice and peas dish as per a normal recipe as there is All-spice in the oxtail stew.