Jamaican Braised Oxtails with Carrots and Chiles

Oxtails—a deeply beefy cut full of connective tissue—practically melt when braised, resulting in savory, tender meat and a rich and glossy gravy. Novelist Bryan Washington's recipe for Jamaican braised oxtails, an homage to one prepared by his mother, is perfumed by plenty of warming spices, hot Scotch bonnet chiles, and fresh thyme, while sweet carrots and creamy beans round out the dish.

Nutrition Information

213 Calories

26g Carbohydrates

15g Protein

330mg Potassium

3g Fiber

10g Sugar

Ingredients

2 pounds oxtails, cut into 2-inch pieces
2 small yellow onions, finely chopped
1 cup thinly sliced scallions (white and light green parts), plus sliced dark green tops, for garnish
1/3 cup packed light brown sugar
2 tablespoons soy sauce
2 tablespoons ground allspice
1 tablespoon black pepper
1 tablespoon Worcestershire sauce
2 ½ teaspoons kosher salt, or to taste
4 medium garlic cloves, smashed
2 fresh Scotch bonnet chiles, stemmed and chopped
1 ¼ cups dried butter beans
2 tablespoons vegetable oil
4 cups water, divided
2 teaspoons fresh thyme leaves
3 medium carrots, chopped into 1 ½-inch pieces