• 3 lbs Oxtails (from reputable local butcher or Costco – Best Western is not recommended)
  • 1 Large Onion
  • 1 Large Tomato
  • 3 stalks of Scallions
  • 3 sprigs of Thyme
  • 3 cloves of garlic
  • 2 tablespoons of Soy Sauce
  • 3 Tablespoons of Cooking Oil
  • 1 Can Butter Beans (I buy fresh butter beans from local farmer Johanna Willins when in season and freeze for the winter)
  • 2 Tablespoons of Blue Mountain Oxtail Seasoning (usually found at local supermarket in international food section, Shoprite, Keyfood, or Amazon).

Season oxtails with Blue Mountain Oxtail Seasoning, onion, tomato, scallion, thyme, garlic and soy sauce. Marinate 30 minutes or overnight for best results. Heat oil in large pot. Saute for 5 minutes. Cover oxtails with water and cook until tender. Add butter beans. Serve with rice.
If you buy the oxtails from Costco, they don’t come in 3lb packs. It’s usually closer to 4.5 pounds, so I just double the recipe’s ingredients and cook in two large pots at the same time because its easier to stir. I find that you can add lots of different things to this stew. This last time I added a large red onion, and large white onion in addition to the large yellow onion and 12 oz of medium sized white mushrooms. I also put a little less water and added apple beer because I had some left over from a previous recipe. Most times I just use white wine or Absolut™, which I usually keep around to make teriyaki sauce. I don’t see why you couldn’t also add carrots or celery or some other vegetable or even a potato or two and maybe skip the rice.
So think of this recipe as more of a starting point than a bible on making oxtails.