Caribbean Oxtail Stew

• 1.2 kg Oxtail, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Vegetable oil
• 1 large Yellow onion
• 5 cloves Garlic
• 2 medium Tomato, ripe
• 2 tbsp Tomato purée
• 1 tsp Allspice
• 6 sprigs Fresh thyme
• 1 piece Habanero pepper
• 900 ml Water
• 400 g Butter beans

1. Pat the oxtail dry, then season all over with the salt and pepper. Peel and finely chop the onion, peel and crush the garlic, and roughly chop the tomatoes. Keep the habanero whole for a gentler heat, or pierce it once with the tip of a knife for a hotter stew.
2. Heat the oil in a Dutch oven over medium-high heat. Brown the oxtail in batches until deeply coloured on all sides, 8 to 10 minutes per batch, then transfer to a plate. Pour off any excess fat so you have about 1 tbsp left in the pot.
3. Reduce the heat to medium and cook the onion with a pinch of the salt until softened and lightly golden, about 6 minutes. Stir in the garlic and cook for 1 minute until fragrant. Add the tomatoes, tomato purée and allspice, and cook for 3 to 4 minutes until the tomatoes start to break down and the mixture looks jammy.
4. Return the oxtail to the pot and add the thyme sprigs and habanero. Pour in the water, scraping the bottom to lift any browned bits, then bring to a gentle simmer. Cover and cook on a very low simmer for 2 hours, turning the oxtail once or twice, until the meat is very tender and starting to pull from the bone.
5. Uncover and skim any excess fat from the surface. Stir in the butter beans and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the gravy is glossy and lightly thickened and the beans are hot throughout. Remove the thyme sprigs and habanero before serving, then taste and adjust with a little more salt and pepper if needed.
6. Let the stew stand off the heat for 5 minutes so the gravy settles. Serve hot, spooning plenty of sauce over the oxtail and butter beans.

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