Jamaican Oxtail Stew with Butter Beans
Rich, fall-off-the-bone Jamaican-style oxtails: browned well, then braised low and slow for hours with onion, garlic, ginger, habanero, allspice, thyme, tomato paste and soy sauce in beef broth until the gravy is deep and glossy. Creamy butter beans go in at the end. Serve it with rice and peas or white rice.
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