Slow Cooker Jamaican Oxtail Stew

Ingredients

• 3 lb oxtail (trimmed of excess fat)
• 2 tbsp browning sauce (Kitchen Bouquet or Gravy Master)
• 1 tbsp allspice
• 1 tsp thyme
• 1 scotch bonnet pepper, whole (pierced once)
• 1 onion (diced)
• 4 cloves garlic (minced)
• 2 green onions (chopped)
• 2 tbsp soy sauce
• 1 can butter beans (15 oz; drained)
• 2 cup beef broth
• 2 tbsp ketchup
• salt and pepper, to taste
• steamed white rice and steamed cabbage, for serving

Steps

1. 1

   Season oxtail with allspice, thyme, salt, and pepper. Sear in a hot skillet with browning sauce until deeply browned. Transfer to the slow cooker.

2. 2

   Add onion, garlic, green onions, soy sauce, ketchup, and beef broth to the slow cooker.

3. 3

   Nestle the whole scotch bonnet pepper on top (do not break it unless you want extreme heat).

4. 4

   Cover and cook on LOW for 8-10 hours until the oxtail is meltingly tender and falling off the bone.

5. 5

   Add butter beans during the last hour of cooking. Remove scotch bonnet before serving.

6. 6

   Serve over steamed white rice with steamed cabbage on the side.