2lb Oxtail

1lb Beef shin or stewing steak

1/2 or 1 whole Scotch bonnet (depending on tolerance)

1 white onion

4 garlic cloves

4 spring onions

2 tomatoes

Beef stock cube

1 tbsp Oxtail seasoning

3 tbsp All spice or Pimento powder

2 tbsp Soy sauce

Salt and pepper

1 Bay leaf

2 Sprigs of thyme

200ml Red wine

1 Can of butter beans

 

 

Prep time: 15 mins

Cook time: 3.5 hours

Total time 3.15-4.15 hrs

Serves: 6

 

1. Season the oxtail and beef shin with oxtail seasoning and 1 tbsp all spice powder overnight

2. Place cast iron dish/dutch pot or  on the hob, add a table spoon of olive oil, heat oil over medium heat until hot

3. Season the oxtail and beef shin with soy sauce and add chopped spring onion, mix well.

4. Brown the meat in heated pan and then remove and place into a bowl.

5. Chop remainig ingredients. Add another 2 tablespoons of  olive oil to the pan when the oil is heated add chopped onion, tomatoes and scotch bonnet, stir in pan deglazing by scraping the meat remains from bottom of pan to give extra flavour, saute for approx 3 mins. 

6. Once veg is softened, add 2 sprigs of thyme and a bay leaf.

7. Transfer the browned meat back in to the pan, add 1 tbsp all spice seasoning or at this point you can add 6 pimento seeds a sa. Crush beef oxo cube and sprinkle over dish

8. Pour water into the pan to just about cover the meat, stir.

9. Turn hob to high heat and bring to the boil, add red wine.

10. Remove from hob, cover dish/pot and place in preheated oven at 160 degrees.

11. After 3 hrs add can of butter beans in their juice to give extra flavour.

12. Remove from oven after 45mins and serve with rice, why not try serving with saffron rice.