Slow‑Braised Coconut Oxtail Stew with Navy Beans | CaribbeanPot.com

Ingredients

• 2 lb oxtail
• 1 small onion
• 1/3 scotch bonnet pepper
• 6 grape tomatoes
• 1 tablespoon Caribbean Green Seasoning
• 2/3 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 1 teaspon tomato ketchup
• 2-4 drops Angostura bitters
• 1 tablespoom vegetable oil
• 1 tablespoon brown sugar
• 1 cup navy beans
• 1 stalk scallion
• 2 cloves garlic
• 4 sprigs fresh thyme
• 1 1/2 cupes water
• 1 cup coconut milk
• 2 tablespoons fresh parsley