Jamaican Braised Oxtail Stew Recipe

Ingredients

• 2 scallions, root ends trimmed and cut into 2-inch segments
• 3 large cloves garlic + 1 tablespoon finely chopped garlic, divided
• 1 (1-inch) piece ginger, peeled and roughly chopped
• 3 pimento peppers, stemmed, seeded, and roughly chopped
• ½ cup roughly chopped culantro
• ½ cup roughly chopped flat-leaf parsley (leaves and tender stems)
• 1 tablespoon picked fresh thyme leaves + 5 fresh thyme sprigs, divded
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon white vinegar
• 2 teaspoons Diamond Crystal kosher salt
• 1 teaspoon ground black pepper
• 3 pounds oxtail, cut into 1 ½- to 2-inch pieces and rinsed of any bone fragments
• ¼ cup dark or light brown sugar
• Canola or vegetable oil, for browning
• 1 onion, finely chopped
• 1 tablespoon peeled and finely chopped ginger
• 1 tablespoon tomato paste
• 3 cups chicken broth
• 1 tablespoon allspice berries
• ¼ cup ketchup
• 1 Scotch bonnet or habanero pepper, pierced with a paring knife
• 1 (15 ½-ounce) can butter beans, drained and rinsed

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