Ingredients:

  • 3 lbs oxtails, trimmed of excess fat
  • 0.25 cup all-purpose flour
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, smashed
  • 1 tbsp fresh ginger, minced
  • 1 scotch bonnet pepper, kept whole
  • 3 green onions, sliced
  • 2 cups low sodium beef broth
  • 2 tbsp soy sauce
  • 1 tbsp browning sauce
  • 1 tbsp brown sugar
  • 4 sprigs fresh thyme
  • 0.5 tsp ground allspice
  • 2 large carrots, cut into 1-inch chunks
  • 2 gold potatoes, peeled and cubed
  • 15 oz can butter beans, drained and rinsed

Instructions:

  1. Dredge oxtail pieces in a mixture of flour, salt, and pepper. Heat vegetable oil in a large cast-iron skillet over medium-high heat.
  2. Sear the oxtails in batches until a deep, mahogany-colored crust develops on all sides. Transfer the seared meat to a 6-quart slow cooker.
  3. In the same skillet, sauté the chopped onion and smashed garlic for 2 minutes. Use a splash of beef broth to deglaze the pan, scraping up the brown bits (fond).
  4. Transfer the onion mixture to the slow cooker. Add ginger, whole scotch bonnet pepper, remaining beef broth, soy sauce, browning sauce, brown sugar, thyme, allspice, carrots, and potatoes.
  5. Cover and cook on Low for 8 hours (or High for 5 hours) until the meat is tender and pulling away from the bone.
  6. Gently fold in the drained butter beans during the final 30 minutes of cooking to heat through.
  7. Remove the scotch bonnet and thyme stems. Use a spoon to skim any excess oil off the surface before serving. Garnish with sliced green onions.