Jamaican Oxtail and Butter Beans

Ingredients

Beef Oxtails:

• Rumba Meats® Beef Oxtails (1 package, about 2 pounds)
• 2 garlic cloves, smashed
• 6 green onions, chopped into 1-inch pieces
• ½ green bell pepper, chopped into 1-inch pieces
• 2 sprigs fresh thyme
• 2 sprigs fresh cilantro, rough chopped
• 2 tablespoons soy sauce

Caribbean Green Seasoning Marinade:

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 carrots, peeled, sliced
• ½ orange bell pepper, chopped
• 2 garlic cloves, finely chopped
• 1 teaspoon finely chopped fresh ginger root
• 2 tablespoons flour
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Jamaican curry powder
• 1 teaspoon Maggi Seasoning
• ½ teaspoon ground allspice
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 to 4 cups water or unsalted beef broth
• 2 (14-ounce cans) butter beans, drained
• 1 to 2 whole Scotch bonnet chile peppers, optional
• 4 green onions, thinly sliced

Instructions

Pan Fry Instructions:

1. To marinate beef oxtails: In a large resealable bag, combine beef oxtails, garlic, green onion, bell pepper, thyme, cilantro, and soy sauce. Seal bag and tumble to evenly coat oxtail. Refrigerate for a minimum of 2 hours to overnight. Remove oxtails from bag, and discard marinade ingredients.
2. Heat oil to a Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add oxtails and brown evenly on all sides, for 5 to 8 minutes, turning frequently. Remove and set aside.
3. Add onions, carrots, bell pepper, garlic, and ginger to Dutch oven. Reduce heat to medium and sauté an additional 5 minutes, stirring frequently. Add flour and stir over medium-low heat for 2 minutes.
4. Add tomato paste, Worcestershire sauce, curry powder, Maggi Seasoning, allspice, salt, and black pepper and stir to blend. Add browned oxtails back to Dutch oven and stir to combine.
5. Add water or broth and stir until blended. Bring to a boil, reduce heat to low and simmer covered for 2½ to 3 hours, stirring occasionally, until oxtails are tender and reach an internal temperature of 160°F.
6. Add butter beans and scotch bonnet peppers. Simmer over low heat for 10 minutes, stirring occasionally. Garnish with green onions. Taste and adjust seasoning.
7. Serve with white rice, if desired.

Instant Pot Instructions:

1. Combine oxtails, garlic, green onion, bell pepper, thyme, cilantro, and soy sauce. Cover and marinate in refrigerator overnight. Remove oxtails, and discard marinade.
2. Set instant pot on sauté mode. Heat oil, add oxtails and brown. Remove and set aside. Add onions, carrots, bell pepper, garlic, and ginger. Sauté. Stir in flour and cook for 2 minutes. Add tomato paste, Worcestershire sauce, curry powder, Maggi Seasoning, allspice, salt, black pepper, 3 cups water or broth, butter beans, oxtails, and peppers.
3. Close lid, select pressure cooker setting and cook for 35 minutes on high pressure with full natural release until oxtail is tender and reaches an internal temperature of 160ºF. Garnish with green onions.

Slow Cooker Instructions:

1. Combine oxtails, garlic, green onion, bell pepper, thyme, cilantro, and soy sauce. Cover and marinate in refrigerator overnight. Remove oxtails, and discard marinade.
2. Heat oil in a skillet over medium-high heat. Add oxtails and brown. Transfer to slow cooker. Add onions, carrots, bell pepper, garlic, and ginger to skillet and sauté. Stir in flour and cook for 2 minutes. Add tomato paste, Worcestershire sauce, curry powder, Maggi Seasoning, allspice, salt, black pepper and stir to blend.
3. Transfer to slow cooker. Stir in 3 cups water or broth, butter beans and peppers. Cover and cook on low setting for 8 hours until oxtails are tender and reach an internal temperature of 160°F. Garnish with green onions.