• 1.5 Kg Oxtail cut in medium pieces 
  • 1tsp. Sea salt 
  • 1 tsp Black pepper
  • 1 tsp. Dried thyme 
  • 2 tbsp. All purpose seasoning 
  • 1 tsp. Browning 
  • 1 onion diced 
  • 2 spring onions diced 
  • 1 scotch bonnet diced 
  • Handful of fresh thyme 
  • 1 tbsp. Beef stock granules 
  • 400g Can butter beans drained & rinsed

Place Oxtail pieces in a bowl and season with salt, black pepper, dried thyme , all purpose seasoned, browning and marinate.

Pour 1 tbsp. Of vegetable oil in a pot over a high heat and add oxtail then cook and turn until meat has browned. Then remove from bowl.

Add onions, spring onions, scotch bonnet and garlic and sauté until soft.

Add Oxtail pieces back into the pot, add fresh thyme, beef stock granules and water to cover the meat then mix together well. Cook for 2.5 hours stirring every 15 minutes until oxtail is tender.. Add a whole scotch bonnet for flavour and let it infuse.

Add butter beans 10 minutes from the end.