Jamaican oxtail stew recipe | Sainsbury`s Magazine

Ingredients

• 1.2kg oxtail (smaller chunks work best)
• 1 tbsp all-purpose seasoning blend
• 3 tbsp light brown sugar
• 2 tbsp plain flour
• 1 tbsp vegetable oil
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 1 onion, diced
• 3 garlic cloves, crushed
• 2 tbsp grated root ginger
• 4 spring onions, finely chopped
• 2 tbsp tomato purée
• 2 tsp ground allspice
• 2 red peppers, roughly chopped
• 1 Scotch bonnet chilli pepper
• 3 sprigs thyme
• 2 bay leaves
• 600ml beef stock, made using 2 stock pots or cubes
• 2 tbsp dark soy sauce
• 1 tbsp Worcestershire sauce
• 1 x 400g tin butter beans, rinsed and drained
• squeeze of lemon juice
• handful of parsley, finely chopped