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