Ingredients

• 5 lbs Fresh cut oxtails

• 2 stalks scallions rough chopped

• ½ yellow onion sliced

• 3 sprigs thyme

• 4-6 cloves of garlic diced

• 1 thumb piece of ginger chopped

• 4 tbsp dry jerk seasoning

• 1 tbsp browning

• 1 carrot medallion cut

• 3 tbsp neutral oil

• 2 cans butter beans drained

• 8 cups beef stock

Directions

1. Season the oxtails with the fresh aerobatics, dried seasoning and the browning . Rub all together and let sit in the refrigerator overnight, or at least a few hrs.

2. Heat a Dutch oven Braiser over medium heat. Add oil and brown meat to the desired color you would like. Use two cups of stock to deglaze the pan a d then add meat.

3. Continue to braise on medium heat .Checking every half hour until meat is close to being fork tender. At this point, use beef Stock to rinse the fresh aromatic seasonings out of the bowl into the pan. Add two cans of drained Butter bean.

4. Continue to braise until the meat is very tender. The entire cook should take about 3½-4 hrs. If you want to cut down on cook time, use a pressure cooker for about 30 minutes to tenderize the meat. This is best served over some plain white rice and a side of Steamed cabbage.