Savory Oxtail Stew That Wows Without the Hassle

Cooking Instructions

1. 1

   Heat olive oil in a large braiser or Dutch oven over medium-high heat. Season oxtails with salt and pepper, then sear until they’re beautifully browned on all sides—about 3-5 minutes each. Set aside once done!

   3 min
2. 2

   In the same pot, add the chopped onion and cook until it turns translucent (3-5 minutes). Toss in the minced garlic, grated ginger, and diced habanero, sautéing for an additional minute. Stir in allspice, smoked paprika, and tomato paste, cooking for 2-3 minutes.

   3 min
3. 3

   Return the seared oxtails to the pot. Pour in the beef broth, add fresh thyme and bay leaves, and bring everything to a boil. Lower the heat, cover slightly, and let it simmer gently for 2 hours.

   120 min
4. 4

   Stir in the rinsed lima beans and continue simmering uncovered for another 30-45 minutes.

   30 min
5. 5

   Remove bay leaves and thyme stems. Mix cornstarch with 1 tablespoon of water to create a slurry, then stir it into the pot. Raise the heat to medium, cooking until the stew thickens to desired consistency. Garnish with freshly chopped green onions before serving.