Ingredients

The following ingredients have 6 Servings
  • 2 tablespoon olive oil
  • 3-4 pounds oxtails
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon pepper (or to taste)
  • 1 large onion (chopped)
  • 6 cloves garlic (minced)
  • 2 teaspoon fresh ginger (grated)
  • 1 habanero (diced)
  • ¼ teaspoon allspice (ground)
  • ½ teaspoon smoked paprika
  • ¼ cup tomato paste
  • 2 tablespoon soy sauce (low sodium)
  • 4-6 cups beef broth (low sodium)
  • 4 sprigs fresh thyme
  • 2 bay leaves (freshly chopped)
  • 15 ounce lima beans (rinsed and drained, or butter beans or white/navy beans)
  • 1 tablespoon cornstarch
  • 3 green onions (chopped)

Instruction

  • Sear the oxtails. Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
  • Sauté onion garlic and spices. Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
  • Braise the oxtails. Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. You want to have enough broth to cover most of the oxtails, so start with 4 cups and add more as necessary. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours
  • Add beans and finish cooking: Remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
  • Finish: Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.