I slow cooked some oxtails overnight for the upcoming work week. Added some butter beans at the last hour. Served with Dominican rice and seasoned corn.

I seasoned the oxtails with thyme, brown sugar, ketchup packets, Worcestershire sauce, low sodium soy sauce, gravy masters, sea salt, black pepper, garlic powder, onion powder, oxtail seasoning (contains allspice) and some minced garlic. I let it marinate for nearly 48 hours and the put it in a slow cooker with 2.5 cups of beef broth (1 tbsp beef bouillon and 2.5 cups water) and let cook overnight (7-8 hours)

The next morning I took a cup of the juice from
The cooker and added about a tbsp of corn starch in an attempt to make a slurry. I mixed it in the pot and opened two cans of butter beans. I put the slow cooker on high and let it cook for about an hour. I was in a rush for work so I didn’t have time to add more cornstarch or let it thicken. So I ended up with this as a final result.

It still tastes good but I’m definitely going to use less beef stock next time and actually brown the oxtails before I put them in the pot.