Ingredients
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2 pounds oxtails, cut into 2-inch pieces
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2 small yellow onions, finely choppe
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1 cup thinly sliced scallions (white and light green parts), plus sliced dark green tops, for garnish
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.3333 cup packed light brown sugar
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2 tablespoons soy sauce
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2 tablespoons ground allspice
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1 tablespoon black pepper
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1 tablespoon Worcestershire sauce
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2 ½ teaspoons kosher salt, or to taste
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4 medium garlic cloves, smashed
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2 fresh Scotch bonnet chiles, stemmed and chopped
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1 ¼ cups dried butter beans
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2 tablespoons vegetable oil
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4 cups water, divided
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2 teaspoons fresh thyme leaves
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3 medium carrots, chopped into 1 ½-inch pieces
Directions
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Combine oxtails, onions, white and light green scallion slices, brown sugar, soy sauce, allspice, black pepper, Worcestershire sauce, salt, garlic, and chiles in a large bowl; toss to coat. Cover with plastic wrap. Place beans in a separate large bowl; add cold water to cover by about 3 inches. Cover with plastic wrap. Place both bowls in refrigerator for at least 8 hours or up to 12 hours.
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Drain beans; set aside until ready to use. Heat oil in a large Dutch oven over medium-high until shimmering. Using a slotted spoon or tongs, add oxtails, reserving marinade in bowl. Cook oxtails, turning occasionally, until evenly browned on all sides, about 15 minutes. Remove from heat.
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Remove oxtails from Dutch oven, and set aside. Discard drippings, and return oxtails to Dutch oven. Add beans, reserved oxtail marinade, 3 cups water, and thyme.
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Cover Dutch oven; cook over low, stirring mixture and turning oxtails every 30 minutes and adjusting heat as needed to maintain a very low simmer, until meat is tender when pierced with a paring knife but not yet falling apart, about 2 hours.
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Add carrots to oxtail mixture; uncover and cook over low, undisturbed, adjusting heat as needed to maintain a very low simmer, until carrots are tender, meat easily pulls away from bone with a fork, and sauce starts to thicken, about 45 minutes, skimming fat from surface as needed. Gradually stir in up to remaining 1 cup water as needed until sauce reaches a gravy consistency.
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If desired, remove oxtails from pot; shred meat and discard bones. Stir shredded meat back into pot. Divide mixture evenly among bowls; garnish with reserved dark green scallion slices.
Make Ahead
Oxtails can be made up to 3 days ahead.
