Jamaican Oxtail

Method

1. 1

   Season oxtail with allspice, garlic, chopped spring onion and thyme; let it sit 30 minutes.

2. 2

   Melt brown sugar in a dry heavy pot until it foams dark, then brown the oxtail in it on all sides.

   💡 This burnt-sugar browning is the color of the whole dish — take it darker than feels safe.

3. 3

   Cover with water, add the whole scotch bonnet, and simmer 2½–3 hours until fork-tender, topping up as needed.

4. 4

   Add carrot and lima beans for the last 20 minutes and let the gravy reduce until it coats a spoon.

5. 5

   Fish out the scotch bonnet before it bursts, taste for salt, and serve over rice and peas.