Jamaican-Style Oxtail Stew

Ingredients:

• 3 tablespoons of vegetable oil
• 1.3 kg oxtails, cut into 5 cm segments.
• 2 stalks celery, diced
• 2 medium carrots, diced
• 1 medium onion, diced
• 6 cloves garlic, thinly sliced
• 1 tbsp. chopped peeled fresh ginger (2.5 cm root)
• 1/4 cup tomato paste
• 2 tbsp. premium flour
• 4 cups lightly salted beef broth
• 8 allspice berries
• 6 sprigs of thyme
• 2 dried bay leaves
• 2 tablespoons light brown sugar
• 1 tbsp Worcestershire sauce
• 1 habanero or scotch bonnet pepper
• 1 can (425 g) lima beans, rinsed
• 4 green onions, thinly sliced
• Cooked medium-grain white rice, for serving
• Hot sauce, for serving

Preparation:

1. Heat vegetable oil in a large saucepan or Dutch oven over medium-high heat. Season the oxtails with a generous pinch of salt and freshly ground black pepper. Add half of the oxtails to the hot oil and fry until well-browned on each side, about 8 minutes total. Using tongs, transfer the fried tails to a large plate or bowl, then fry the remaining oxtails in the same manner; remove to a plate.
2. Add the celery, carrot, and onion to the pan and cook, stirring frequently, until softened, about 4 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until brick-red, about 2 minutes. Sprinkle the flour over the vegetables, then toss to coat. Add the beef broth, allspice, thyme, bay leaf, brown sugar, and Worcestershire sauce. Make a cross-shaped cut in the pointed end of the chili pepper (opposite the stem) with a small knife, then add the pepper to the pan.
3. Return the seared oxtails to the pot, submerging them in the broth. Bring to a boil, then reduce heat to low. Simmer, covered, until the meat is very tender and almost falling off the bone, about 3 hours.
4. Remove and discard the thyme and bay leaf. Skim off any excess fat from the surface of the broth, then stir in the lima beans to heat through. Season with salt and pepper to taste. Ladle into bowls, garnish with green onions, and serve with white rice.