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Created by the Genie — AI-generated, review before relying on it
Rich, slow-cooked oxtail stew with butter beans in a deeply savory allspice-scented gravy.
Step 1
Pat the oxtail pieces dry and season generously; set aside.
Step 2
Heat oil in a large pot or Dutch oven over medium-high heat and brown the oxtail on all sides, about 8-10 minutes; remove and set aside.
Step 3
In the same pot, melt the brown sugar over medium heat until it darkens slightly, about 1-2 minutes.
Step 4
Add the chopped onion and cook for 3-4 minutes, stirring to coat in the caramelized sugar.
Step 5
Return the oxtail to the pot along with the allspice and thyme sprigs, then add enough water to cover.
Step 6
Bring to a boil, then reduce heat to low, cover, and simmer for 2.5-3 hours, until the oxtail is fork-tender, adding more water as needed.
Step 7
Stir in the butter beans and simmer uncovered for 15 minutes more, until the sauce thickens.
Step 8
Remove the thyme sprigs, taste and adjust seasoning, then serve hot.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
