Oxtail Stew

Method

Soak the butter beans overnight, then drain and set aside. Heat oil in a large heavy-bottomed pot and brown the oxtail pieces in batches until deeply caramelised, then remove and set aside. In the same pot, sauté the diced onions and garlic until softened, then stir in the tomato puree and cook for 2 minutes. Return the oxtail to the pot, add the stock, thyme, bay leaves, allspice, and whole Scotch bonnet chilli, then bring to a boil and reduce to a gentle simmer. Cover and cook for 1.5 hours until the meat begins to tenderise, then add the drained butter beans, carrots, and potatoes. Continue simmering for a further 45 minutes to 1 hour until the oxtail is falling off the bone and vegetables are tender. Remove the Scotch bonnet chilli and bay leaves, season generously with salt and pepper, and serve hot.