Jamaican Oxtail Stew with Butter Beans and Rice

Ingredients

• 800 g oxtail pieces
• 300 g long-grain white rice
• 400 g tinned butter beans
• 2 tbsp browning sauce
• 1 white onion
• 5 garlic cloves
• 3 spring onions
• 1 tsp ground allspice
• 4 fresh thyme
• 2 tbsp vegetable oil

Method

1. 1

   Rub the oxtail pieces with browning sauce, allspice, crushed garlic, salt and pepper. Leave for 15 minutes.

2. 2

   Heat the oil in a heavy-based pot over high heat. Brown the oxtail in batches for 6 minutes per batch, then remove and set aside.

3. 3

   Add the diced onion and sliced spring onions to the pot and cook for 4 minutes. Return the oxtail, add the thyme and 600ml water. Bring to the boil, cover tightly and simmer on a low heat for 40 minutes.

4. 4

   Stir in the drained butter beans and cook uncovered for a further 10 minutes until the sauce is thick and glossy.

5. 5

   Cook the rice in salted water according to packet instructions.

6. 6

   Serve the oxtail and butter beans over the rice, spooning plenty of the rich gravy over.