Wah Gwaan Oxtail and Butter Bean Stew

Name: Wah Gwaan Oxtail and Butter Bean Stew
Total time: 21600 s
Yield: 4 - 6 servings
Cuisine: British
Ingredients: 500 g oxtail; 1 tbsp coconut oil; 2 large spring onions, sliced; 1 small brown onion, chopped; 2 cloves garlic, minced; 1 small sprig thyme leaves; 5 allspice; 2 tbsps Henderson’s sauce; 1 tsp gravy browning (optional); 1 tbsp tomato paste; 1 beef stockpot; 1 tbsp Jamaican curry powder; 1 tsp tabasco sauce (optional); 3-4 cups water; 1 cup cooked butter beans; 1 scotch bonnet chilli, pierced; Marinade:; 1 tsp coconut oil; 1 tsp white pepper; 1 garlic clove, grated; 1 large spring onion, sliced; 1 small sprig fresh thyme; 1 bouillon cube; Gravy browning:; 2 cups raw coconut palm sugar; 1 cup hot water; 1 tsp Himalayan pink salt

Laura @FeelBetter

Milton Keynes, England

This fall-off-the-bone gelatin enriched oxtail stew is braised with classic Jamaican spices, gravy browning, herbs and earthy butter beans. It’s a meaty and flavoursome ‘come home to’ dish simmered slowly with warm spices.

Gravy browning is the secret to a good Caribbean stew as it enriches and gives the curry an appetising dark brown colour. It was popular in the first half of the 20th century but it is not often used nowadays in the UK but you won’t find a home without it in Jamaican. It is used in their Xmas ‘black cake’ as well as in savoury dishes. It’s easy and cheap to make and keeps in the fridge for up to 6 months.

Oxtail is rich in protein and calcium from the bones and the creamy butter beans are rich in vitamins and minerals, are filling and a good way to stretch food to feed more people.

Pimento (allspice berry), found in tropical countries such as Jamaica, provides fragrance and spice. The Scotch bonnet earned its colonial name for its likeness to a tam-o’-shanter bonnet, but the tasty and fiery pepper can trace its roots to Central America around 7,500 BCE. It is thought wild peppers spread through the Americas by way of bird droppings until Arawak-speaking people introduced them to the Caribbean islands. Scotch bonnet is as hot as a habanero but has a sweeter profile, making it an ideal as a base for Jamaican dishes. The seeds and stems are the hottest part and depending on how much or or how little is used, the flavour of the dish changes.

Oxtail is rich in protein and calcium from the bones and the creamy butter beans are rich in vitamins and minerals, are filling and a good way to stretch food to feed more people.

Laura @FeelBetter

Milton Keynes, England

Oxtail is rich in protein and calcium from the bones and the creamy butter beans are rich in vitamins and minerals, are filling and a good way to stretch food to feed more people.

Saved

Ingredients

3 - 6 hours

4 - 6 servings

500 goxtail
1 tbspcoconut oil
2large spring onions, sliced
1small brown onion, chopped
2 clovesgarlic, minced
1small sprig thyme leaves
5allspice
2 tbspsHenderson’s sauce
1 tspgravy browning (optional)
1 tbsptomato paste
1beef stockpot
1 tbspJamaican curry powder
1 tsptabasco sauce (optional)
3-4 cupswater
1 cupcooked butter beans
1scotch bonnet chilli, pierced
Marinade:
1 tspcoconut oil
1 tspwhite pepper
1garlic clove, grated
1large spring onion, sliced
1small sprig fresh thyme
1bouillon cube
Gravy browning:
2 cupsraw coconut palm sugar
1 cuphot water
1 tspHimalayan pink salt

Saved

Steps

3 - 6 hours

1

Gravy browning: Add the sugar to a large saucepan and turn on low heat. Use a wooden spoon or spatula to stir slowly. The sugar will start to dissolve and turn into a syrup consistency while darkening.
2

Once the sugar darkens to a dark brown in colour remove from the stove and add the hot water slowly as the saucepan will yield plenty of steam and splutter. Don’t’ add cold water as will clump. Keep stirring until a sauce has formed. Allow to cool before adding the pink salt and pour into a sauce bottle. Store in the refrigerator.
3

Oxtail: place in a large bowl of water with half a cut lemon and leave the meat to soak for 10 minutes. Rinse the meat and blot dry.
Marinade: mix and rub all over the oxtail. Tightly cover and refrigerate for at least 2 hours, ideally overnight.
4

Stew: Shake off most of the marinade and set aside. Heat a large skillet, add the oil and sear the meat on all sides.
Remove the oxtail from the pan and set aside. Add 1 of the spring onions and the brown onion, garlic, thyme, allspice and cook on low heat for 5 minutes. Add the marinade, Henderson’s sauce, browning sauce, tomato paste, stockpot, curry powder, tabasco and stir for another minute. Add the oxtail and enough water to cover and bring to the boil, scraping any crusty bits off t
5

Cook on low heat for 3-4 hours or place in a slow cooker on high and cook for 6 hours or until the oxtail is tender. 20 minutes before serving taste and adjust the seasoning and add the pierced scotch bonnet. Add the butter beans and the remaining spring onion.
6

Serve with charred flatbreads or sweet potato.