Oxtail Stew

Step by stepInstructions

1. Pat the oxtail dry and season with salt, then rub with the browning sauce and soy sauce.
2. Heat the oil in a heavy pot over medium-high heat and brown the oxtail in batches until well seared on all sides.
3. Add the onion, garlic, scallions, thyme, pimento berries and Worcestershire sauce, and cook for 2 minutes, stirring.
4. Pour in the stock, add the whole scotch bonnet, cover and simmer gently for 2½ to 3 hours, until the meat is falling from the bone.
5. If using soaked dried beans, add them after 2 hours of simmering; if using canned beans, add them 20 minutes before the end.
6. Uncover and simmer for 15 to 20 minutes more, until the gravy is thick and the beans are tender; remove the scotch bonnet and serve with rice and peas or white rice.