Jamaican Braised Oxtails with Carrots and Chiles

Ingredients

• 2 pounds oxtails, cut into 2-inch pieces
• 2 small yellow onions, finely chopped
• 1 cup thinly sliced scallions (white and light green parts), plus sliced dark green tops, for garnish
• 1/3 cup packed light brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons ground allspice
• 1 tablespoon black pepper
• 1 tablespoon Worcestershire sauce
• 2 ½ teaspoons kosher salt, or to taste
• 4 medium garlic cloves, smashed
• 2 fresh Scotch bonnet chiles, stemmed and chopped
• 1 ¼ cups dried butter beans
• 2 tablespoons vegetable oil
• 4 cups water, divided
• 2 teaspoons fresh thyme leaves
• 3 medium carrots, chopped into 1 ½-inch pieces

AI Assistance 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag