Jamaican Oxtail Recipe Ingredients: Marinade: 3 lbs oxtail, 2-3 inch pieces 3 tbsp soy sauce 2 tbsp Worcestershire sauce 2 tbsp brown sugar 1 tbsp allspice 1 tsp black pepper 1 tsp ground thyme 1 tsp smoked paprika 1/2 tsp cayenne pepper 4 cloves garlic, minced 1-inch ginger, minced 2 green onions, chopped 1 Scotch bonnet pepper, minced 2 tbsp lime juice Stew: 3 tbsp vegetable oil 1 large onion, chopped 2 carrots, sliced 1 bell pepper, chopped 2 tbsp tomato paste 1 cup beef broth 1 cup red wine 2 cups water 2 sprigs thyme 2 bay leaves 1 can (15 oz) butter beans, rinsed Salt and pepper Garnish: Chopped parsley or cilantro Sliced green onions Instructions: Marinate: Mix marinade ingredients and coat oxtail. Refrigerate 4 hours or overnight. Brown: Heat oil in a pot. Brown oxtail in batches, set aside. Cook Vegetables: In the same pot, cook onion, carrots, and bell pepper until soft. Stir in tomato paste. Simmer: Add broth, wine, browned oxtail, reserved marinade, water, thyme, and bay leaves. Bring to boil, reduce heat, cover, and simmer 2.5-3 hours. Add Beans: In the last 30 minutes, add butter beans. Finish: Season with salt and pepper. Remove thyme and bay leaves. Serve: Garnish with parsley/cilantro and green onions. Serve with rice and peas, vegetables, or plantains.