Primary Ingredients
3 medium white onions, coarsely chopped
8 cloves garlic, peeled
3 scallions, coarsely chopped
1 Scotch bonnet chili (aka Caribbean red pepper), stemmed 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
Primary Technique
- Preheat oven to 325° F.
- In a food processor, combine the onions, garlic, scallions, and chili then process until smooth. Scrape the marinade into a large bowl and stir in the soy sauce. Add the 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, turning once, until browned (about 12 minutes). Transfer the oxtails to a plate.
- Scrape the remaining marinade into the saucepan and cook, until softened and caramelized, stirring occasionally (about 8 minutes). Return the oxtails to the pan add 4 cups of water and bring to a boil. Place pan in the oven and cook for approximately 3-3 ½ hours until oxtails are very tender. Remove pan from oven.
- Stir in the pearl onions and carrots and cook, until tender, stirring occasionally (about 15 minutes) on low heat on stove-top. Stir in the butter beans and cook until warmed through (about 2 minutes). Remove from the heat and let the oxtails stand for 5 minutes before serving.
