Braised Oxtail with Butter Beans
Oxtail becomes meltingly tender in this traditional Jamaican dish, served with coconut rice and red beans, which soak up all the flavorful pan juices.
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Cooking tools:
- Food processor
- Mixing bowl
- Plastic wrap
- Refrigerator
- Saucepan
- Stove
- Plate
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
- Measuring cup
- Wooden spoon
- Paper towel
Ingredients
- 3 medium white onions, roughly chopped
- 8 cloves garlic, peeled
- 3 scallions, roughly chopped
- 1 Scotch bonnet chile, stemmed and seeded
- 3 tbsp. soy sauce
- 3 lb. oxtails
- 2 tbsp. vegetable oil
- Kosher salt
- freshly ground black pepper
- 8 oz. pearl onions
- 2 medium carrots, cut into 1-inch chunks
- 1 (15-oz.) can butter beans
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