• 3 medium white onions, coarsely chopped
• 8 cloves garlic, peeled
• 3 scallions, coarsely chopped
• 1 Scotch bonnet chili (aka Caribbean red pepper), destemmed and seeded
• 3 tablespoons soy sauce
• 3 pounds oxtails
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper
• 8 ounces pearl onions
• 2 medium carrots, cut into 1-inch slices
• 1 (15 oz.) can butter beans
Preheat oven to 325° F.
In a food processor, combine onions, garlic, scallions and chili, process until smooth. Scrape the marinade into a large bowl and stir in soy sauce. Add oxtails to the marinade and toss to coat. Cover with plastic wrap and refrigerate for 4 hours.
In a large oven safe saucepan, heat vegetable oil over medium-high. Remove the oxtails from the bowl and wipe away any excess marinade. In batches season the oxtails with salt and pepper and add to the pan. Cook until browned, turning once (about 12 minutes). Transfer the oxtails to a plate.
Scrape the remaining marinade into the saucepan and cook on medium-high heat until softened and caramelized, stirring occasionally (about 8 minutes). Return oxtails to the pan, add 4 cups water and bring to a boil. Place pan in oven and cook for approximately 3-3½ hours until oxtails are very tender. Remove pan from oven and place over low heat on the stove-top.
Stir in pearl onions and carrots. Cook until tender, stirring occasionally (about 15 minutes). Then stir in the butter beans and cook (for 2 minutes). Remove the pan from heat and let stand for 5 minutes before serving.
Recipe created by St. Francis Executive Chef Bryan Jones