Dinner · 210 min · caribbean

Oxtail Stew

Oxtails does the heavy lifting here, with browning sauce rounding it out. A Caribbean dinner that takes 210 minutes, start to finish. The macros do the talking: 81g protein, 16g carbs, and 43g fat in every 783-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 3.5 lb Oxtails
• 2 tbsp Browning sauce
• 1 Yellow onion
• 4 Scallions
• 2 tsp Fresh thyme
• 1 tsp Allspice
• 2 cups Butter beans
• 4 cups Beef broth
• 1 Scotch bonnet pepper

Steps

1. Toss the oxtails with browning sauce, salt, and pepper and sear them hard in batches until deeply browned on all sides. This browning builds the stew’s dark, glossy body.
2. Soften the onion, scallions, thyme, and allspice in the same pot, then return the oxtails with the broth and the whole Scotch bonnet — whole, so it perfumes without overwhelming.
3. Braise covered at 325°F for 2.5 to 3 hours, until the meat is falling off the bone and the sauce coats a spoon. Skim the fat once halfway through.
4. Stir in the butter beans for the last 20 minutes so they absorb the sauce without disintegrating.
5. Remove the Scotch bonnet and serve over rice and peas, spooning the rich gravy over everything. The meat should surrender at the touch of a fork.

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