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  • 3 lbs oxtails

  • ¼ cup brown sugar

  • 1 Tbsp soy sauce

  • 2 Tbsp salt

  • 2 tsp garlic powder

  • 1 tsp black pepper

  • 1 tsp Benjamins Mixed Spice

  • 1 tsp Benjamins browning

  • 3 Tbsp vegetable oil

  • 2 green onions chopped

  • 1 Tbsp garlic chopped

  • 3 whole carrots chopped

  • 2 cups beef broth

  • 3 Tbsp ketchup

  • 1 tsp dried thyme

  • 4 Tbsp water

  • 2 scotch bonnet 

  • 1 can Butter Beans 



  1. Combine all ingredients and massage into oxtails

    Heat vegetable oil in a deep frying pan over medium-high heat. Sear oxtail for 4 minutes in hot oil until golden brown on each side

  2. Remove oxtails and put in a separate plate, then add eggs, Benjamins Vanilla, milk, sweet potatoes, sugar and 2 ½ cups of butter 

    Heat the vegetable oil over medium to high heat in a big, deep skillet. Sear oxtail in hot oil for around 3 minutes on each side, until golden brown. Drop onto a tiny tray.

  3. Saute the carrots, celery, onion , and garlic in the same skillet for about 5 minutes, until softened. Attach the broth, thyme , rosemary, and bay leaf to beef; bring to a boil. Add oxtail and butter, with juices. Reduce heat to medium, cover , and simmer for around 3 hours, until oxtail is fork tender.

  4. Uncover skillet, and increase heat. Cook, stirring occasionally, until sauce reduces and thickens, approximately 5 minutes.

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