Jammin' Jamaican Oxtails

• 1 lb Beef Oxtail
• 1 can Butter Beans, drained
• 3 Carrots, peeled and chopped
• 3 tbsp Cooking oil
• 1 tsp Oregano
• 1 tsp Parsley
• 1 tbsp Allspice
• 1 dash Paprika
• 1 Whole Scotch Bonnet Pepper
• 3 tbsp Bottle Oxtail Seasoning (OR Oxtail seasoning sub if you don't have ;see last ingredient) *If store bough seasoning is dry seasoning and not paste-like then you will need to add 2 tbls spoon of Browning liquid.
• 1 tbsp Seasoning salt
• 2 tbsp Sweet and sour soy sauce
• 1 dash Cumin powder
• 2 tbsp Cloves of Garlic, chopped (to be placed in marinade container)
• 1 cup Sweet Peppers, sliced lengthwise (to be placed in marinade container)
• 1 large Onion, peeled and chopped (to be placed alongside meat in marinade container)
• 1 Oxtail Seasoning = 2 tblsp browning, 1 tblsp vinegar, 1 tsp brown sugar, 1/2 scotch bonnet pepper, 1/2 chopped scallion, 1 tsp garlic powder, 1/4 grated ginger, about 4 sprigs of thyme and Blend all together.
• 1 tsp Meat Tenderizer (Optional)

1. Pour marinade on top of meat and mix together using hands.
2. Don't be afraid to get dirty.
3. You want to make sure the meat is well coated.
4. Marinate for a minimum of 2 hrs; overnight for best flavor.
5. Using a Dutch pot, heat oil of choice (I like coconut oil).
6. Add in a small piece of scotch bonnet/habanero pepper, a few pieces of sliced onion and one chopped clove of garlic and about one cup of HOT water.
7. When water starts to boil, add oxtail (keeping marinade juices and sweet peppers etc.
8. aside).
9. Let cook down (water goes down) while turning oxtail every few minutes.
10. Then add more HOT water to cover oxtail.
11. Add sweet peppers and marinade juices to pot.
12. Continue to stir, scraping up the bottom of the pot and stirring to get all of the beefs juices.
13. When water goes down again add paprika, allspice, oregano, and a teaspoon of parsley.
14. Cover Oxtails again with HOT water.
15. Continue to stir oxtail and turn heat on low.
16. Add in a whole scotch bonnet pepper (remove before serving or omit altogether if going easy on spiciness).
17. Cover pot.
18. Continue to check pot every few minutes continuing to add enough water to cover whenever water becomes low.
19. Let oxtail cook for about another 1 1/2 hrs, continuing to add water as necessary and adding seasoning salt to taste.
20. Add carrots to pot and cook for another 20 mins.
21. (Carrots should be soft when Oxtails are done, but not dissolved in the water)
22. Add drained butter beans and cook for another 20 mins letting water simmer down enough for gravy.
23. Oxtails are done when the meat is nice and tender.
24. If meat isn't tender, keep heat on low and continue to cook until tender.
25. Turn off stove.
26. Serve with sweet plantains, rice and peas, salad or whatever your preference.
27. Enjoy!

butter beans, carrots, cooking oil, oregano, parsley, allspice, paprika, scotch, then, salt, sweet, cumin powder, garlic, sweet peppers, onion, tblsp browning

Taken from cookpad.com/us/recipes/366456-jammin-jamaican-oxtails (may not work)