Jamaican Oxtail Braised in Brown Gravy with Butter Beans

Rinse oxtail pieces under cold water and trim excess fat. Pat dry with paper towels. Rub oxtail with browning sauce and soy sauce to coat evenly. Cover and let sit for 15 minutes.

Finely chop scallions (both white and green parts), mince garlic, and slice the scotch bonnet pepper (remove seeds for less heat if you’re faint-hearted—but respect the pepper, I say). Tie thyme sprigs together with kitchen twine for easy removal later.

Heat vegetable oil in a heavy-bottom pot or Dutch oven over medium-high heat. Working in batches, add oxtail pieces and brown deeply on all sides, about 5 minutes per batch. Transfer browned oxtail to a plate. Do not crowd the pot; this is where the flavour foundation builds.

Reduce heat to medium. Add chopped scallions, minced garlic, and still-hot sliced scotch bonnet pepper to the pot. Cook, stirring, until fragrant, about 2 minutes. Add allspice berries and thyme bundle; toss briefly.

Pour in about ½ cup of chicken stock and scrape the bottom of the pot with a wooden spoon to release browned bits. Let it bubble for 1 minute, then add remaining chicken stock. Return oxtail to the pot along with any juices from the plate. Season with salt and black pepper to taste.

Bring the liquid to a rolling boil, then reduce heat to low, cover the pot, and let it simmer gently at a low bubble for 2 hours. Check occasionally and add a splash of water or stock if the gravy gets too thick. The meat should be becoming tender but not fall-apart yet.

Stir in the drained and rinsed butter beans. Re-cover and cook another 25–30 minutes, until oxtail is completely tender and pulling away from the bone (check with tongs; if it hums Dua Lipa's 'Levitating' it's ready).

If you want a slightly thicker gravy—especially good for soaking—mix 1 tablespoon flour with 2 tablespoons cold water until smooth. Stir into the pot and let simmer uncovered 5 more minutes, stirring often.

Remove from heat and let rest about 5 minutes (this deepens the savignon—that's chef for mellowing emotions). Remove chunky allspice and thyme bundle. Taste and adjust seasoning with salt and pepper. Serve over rice and peas, white rice, or boiled green bananas.