The Jamaican braised oxtail is both hearty and zingy, thanks to a classic green seasoning marinade with ginger and fresh herbs.
Ingredients
2 scallions, root ends trimmed and cut into 2-inch segments
3 large cloves garlic + 1 tablespoon finely chopped garlic, divided
1 (1-inch) piece ginger, peeled and roughly chopped
3 pimento peppers, stemmed, seeded, and roughly chopped
½ cup roughly chopped culantro
½ cup roughly chopped flat-leaf parsley (leaves and tender stems)
1 tablespoon picked fresh thyme leaves + 5 fresh thyme sprigs, divded
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon white vinegar
2 teaspoons Diamond Crystal kosher salt
1 teaspoon ground black pepper
3 pounds oxtail, cut into 1 ½- to 2-inch pieces and rinsed of any bone fragments
¼ cup dark or light brown sugar
Canola or vegetable oil, for browning
1 onion, finely chopped
1 tablespoon peeled and finely chopped ginger
1 tablespoon tomato paste
3 cups chicken broth
1 tablespoon allspice berries
¼ cup ketchup
1 Scotch bonnet or habanero pepper, pierced with a paring knife
1 (15 ½-ounce) can butter beans, drained and rinsed
Optional Ingredients
2 teaspoons fish sauce or Maggi seasoning
Directions
To make the marinade, combine the scallions, 3 whole cloves garlic, ginger, peppers, culantro, parsley, 1 tablespoon thyme leaves, soy sauce, Worcestershire sauce, fish sauce or Maggi seasoning (if using), vinegar, salt, and pepper in a food processor or blender. Blend until thoroughly pureed.
In a large bowl, combine the oxtail and prepared marinade; mix well to coat.
Cover the bowl with plastic and refrigerate for at least 4 hours or up to 24 hours.
Preheat the oven to 500 F with a rack in the center position.
Brush the excess marinade off the oxtail and transfer the meat to a rimmed baking sheet; reserve marinade for later use.
Roast the oxtail for about 30 minutes until deeply browned. Once done, remove from the oven, drain the excess fat off the baking sheet, and lower the oven temperature to 300 F.
Meanwhile, add sugar to a large Dutch oven with enough oil to coat the bottom (about 2 tablespoons). Place on the stove over medium-high heat.
Cook the sugar for 2-3 minutes, stirring occasionally, until it begins to melt.
Lower the heat to medium and continue cooking for another 3-5 minutes, stirring constantly, until the sugar is very dark and nearly black.
Immediately add the onions to the pot. Cook for 2-3 minutes, stirring frequently, until onions have released their liquid and deglazed the pot. Continue cooking for another 3-4 minutes, until onions are softened and the liquid has reduced by half.
Add 1 tablespoon finely chopped garlic and ginger and cook until fragrant, about 30 seconds.
Add tomato paste and cook, stirring frequently, for 1 minute.
Add stock, allspice, ketchup, Scotch bonnet pepper, and thyme sprigs. Bring to a simmer over high heat, then add the oxtails to the braising liquid.
Ladle ½ cup of hot braising liquid onto the baking sheet used to roast the oxtails and scrape up any browned bits. Add the sheet pan contents back to the braising liquid.
Cover the pot, transfer it to the oven, and cook for 2 ½-3 hours, until oxtails are fork-tender and the meat begins to fall easily off the bone.
Stir the butter beans into the braise, then return it to the oven, covered, and continue cooking for about 30 minutes.
Remove from the oven, discard the pepper and thyme sprigs from the braise, and skim off any excess fat from the surface. If the braising liquid is too thin, place the pot on the stove over medium heat and simmer uncovered for 3-5 minutes, stirring occasionally, until the liquid is thickened and coats the back of a spoon.
