Banbou Caribbean Restaurant
Kennesaw Promenade Shopping Center
3600 Cherokee St Nw # 115
Kennesaw, GA 30144
Oxtail with Butter Beans Stew
This recipe for cooking oxtail with butter beans is one I picked up from a restaurant owner (I had to beg d man to share) where I would go get my weekly fill of Caribbean food and I didn't have to cook.
I'm sure he didn't tell me his secrets, but I did add a few things to give it my personal touch.
2lbs of oxtail (ask your butcher to cut it into 1 inch pieces)
1 tin of butter beans (lima)
5 cups of water
2 scallion (green onions)
1/2 a scotch bonnet pepper (I used a whole one)
3 cloves of garlic
4 sprigs of fresh thyme
2 tablespoon chopped parsley
1/4 teaspoon of allspice
1/2 tablespoon of salt
1/4 teaspoon of black pepper
2-3 tablespoons vegetable oil
* You'll need about 3 tablespoons of lime or lemon juice to wash the oxtail pieces with (use vinegar as well).
Place the cut pieces of oxtail in a bowl and pour the lime juice over it, give it a good stir and pour in some water.
Wash each piece off, then drain. Rinse with cool water and pat dry.
Now in a fairly large pan, Heat the vegetable oil on high and brown the pieces of oxtail.
Try not to crowd the pan or it will not brown properly.
While this was browning (takes about 15 minutes) I prepare the vegetables, onions, garlic and other ingredients (wash, peeled and chopped)
With the pieces of oxtail all browned add the diced onion and garlic.
Let that cook on medium heat for a few minutes. Then add back the pieces of oxtail and top with the herbs and vegetables.
Stir, then add the salt, black pepper and allspice. Now top with enough water to cover everything and bring to a boil.
When it starts boiling, reduce to as low as you can and have it at a gentle simmer.
Cover the pot and let that simmer (braise) for about 2 hrs or until the meat is tender. We'd like to have the meat fall off the bones.
NOTE: If you're using dried butter beans, now would be the time to put them in as well, so they too get tender.
Rinse the can of beans to remove the salty brine-like solution its packed in and add it to the pot.
Cover and let cook for another 20 minutes.. until the beans are infused with the flavors of the stewed oxtails and so that the gravy thickens up a bit.
Be gentle when handling the beans as they are very tender and can fall apart very easily.
This is one of those dishes where you must have patience to allow it to slowly cook and do it's thing.. to get tender.
This pot was enough to serve about 5 people with a side of rice and peas and a nice fresh green salad.
Oxtail, Soup, Dinner, Jamaican, Caribbean "Kennesaw GA", Kennesaw, Georgia, GA