Oxtail Stew (Bahamas)

Step 1: In a large bowl, combine the oxtails, paprika, black pepper, salt, onions, scallions, garlic, 4 sprigs of the thyme (set the remaining 2 sprigs aside) and hot sauce. Toss the oxtails and spices in the bowl until all pieces of the oxtail are evenly coated.

Step 2: Cover the bowl with foil paper and allow the oxtails to marinate overnight.

Step 3: After marinating, place the oxtails into a large pot. Pour 3-cups of beef broth over the oxtails and bring to a boil. Stir occasionally.

Step 4: Reduce heat and simmer, covered, for approximately two hours, stirring occasionally. Add a little of the remaining beef broth or a half a cup of water if the liquid level gets low.

Step 5: After the two hours, add the browning sauce, tomato sauce, and remaining thyme sprigs. Continue to simmer for 60 minutes, stirring occasionally.

Step 6: Add the butter beans and crushed red pepper. Continue to cook for another 60 minutes, stirring occasionally.

Step 7: During the final hour of cooking, prepare a pot of white rice.

Step 8: When done, turn off the oxtails and stir them one more time. Serve the oxtails over a bed of white rice or rice n’ peas and enjoy!