Oxtail Stew

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• 2 tablespoon olive oil
• 4 pounds oxtails
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (or to taste)
• 1 each large onion (chopped)
• 6 cloves garlic (minced)
• 2 teaspoon fresh ginger (grated)
• 1 each habanero (diced)
• ¼ teaspoon allspice (ground)
• ½ teaspoon smoked paprika
• ¼ cup tomato paste
• 2 tablespoon soy sauce (low sodium)
• 6 cups beef broth (low sodium)
• 4 sprigs fresh thyme (chopped)
• 2 each bay leaves
• 15 ounce lima beans (rinsed and drained, or butter beans or white/navy beans)
• 1 tablespoon cornstarch
• 3 each green onions (chopped)
• As Needed Black pepper
• 1 tablespoon water
  Ingredient note

  Mix with the cornstarch to make a slurry before adding it to the stew.

1. Heat the olive oil in a large braiser or dutch oven over medium-high heat. Season the oxtails with salt and pepper, and sear them on all sides until browned. You may need to do this in batches. Transfer the oxtails to a plate and set the oxtails aside.
2. Add the onion to the pot and cook until translucent and softened, 3-5 minutes. Add the garlic, ginger and habanero, then stir and cook for 1 minute. Stir in the allspice, smoked paprika, soy sauce, tomato paste, and cook for 2-3 minutes until the paste browns slightly.
3. Add the oxtails back to the pot. Stir in the beef broth, thyme, bay leaves and bring the pot to a boil. You want to have enough broth to cover most of the oxtails, so start with 4 cups and add more as necessary. Turn the heat to low and cover with a lid slightly cracked. Simmer for 2 hours
4. Remove the lid and stir in the butter beans, then simmer for another 30-45 minutes uncovered.
5. Remove the bay leaves and thyme sprigs. Whisk the cornstarch with 1 tbsp water to create a slurry. Stir the slurry into the pot and increase the heat to medium, stirring until the mixture thickens. Garnish with freshly chopped green onion.