Name: Braised Oxtails With Coconut RiceBraised Oxtails With Coconut Rice
Yield: 4 servings
Ingredients: 2½ lb. oxtails (4–5 large or 6–7 medium), cut by your butcher about 2" thick; Kosher salt; 2 Tbsp. curry powder; 2 Tbsp. vegetable oil; 4 cups low-sodium chicken broth; 1 bunch scallions, trimmed, cut into 2" pieces; 1 head of garlic, halved crosswise; 1–2 Scotch bonnet chiles or other hot chiles (optional); A small handful of thyme sprigs; 1 3" piece ginger, scrubbed, sliced ⅛" thick; 2 Tbsp. soy sauce; 1 Tbsp. light or dark brown sugar; 1 Tbsp. ground allspice or 2 tsp. allspice berries; 1 15-oz. can butter beans or other white beans, rinsed; 2 Tbsp. unsalted butter; 2 garlic cloves, finely chopped; 1 1" piece ginger, peeled, finely chopped; 1 cup unsweetened coconut milk; 2 tsp. light or dark brown sugar; Kosher salt; 2 cups jasmine or other long-grain white rice, rinsed until water runs clear; 1 cup pigeon peas or red kidney beans from a can, rinsed; Sliced scallions or chives (for serving)

A plate of Chris Morocco's kwame braised oxtails

Photo by Chris Morocco

“A bowl of oxtails is like a warm hug from my childhood,” says chef Kwame Onwuachi of Kith/Kin restaurant in D.C. “It’s my favorite Jamaican dish, and a good reminder of how complex and flavorful our food is.” Don’t rule out this recipe just because you can’t find oxtails. Any fatty and rich bone-in braising cut, from short ribs to duck legs, would be a great substitute; just be prepared to shorten the cook time.

Recipe notes