Oxtail with Broad Beans
Oxtail and beans is best served with rice and peas.
Ingredients
- 3 pounds oxtail
- 2 medium onions
- 4 medium carrots
- 4 medium carrots
- 1 cup tomatoes
- 1 teaspoon salt
- 2 tablespoon maggie all purpose (or powdered season of your choice)
- 1/4 cup Vegetable Oil
- 8 cup water
- 1 Scotch Bonnet Pepper
- 1 medium sweet pepper
- 2 stalks escallion
- 1 sprigs thyme
- 2 cans Broad Beans
Instructions
- Cut oxtail into bite size pieces, slice onions, and carrots, crush garlic, chop tomatoes, chop scotch bonnet and sweet pepper and finely chop escallion.
- Trim away excess fat, wash then place oxtail pieces in boiling water for 2-3 minutes to scald.
- Heat oil in a heavy bottom pot and brown oxtail on both sides; pour off excess oil.
- Return oxtail to pot along with carrot, onion, garlic, and hot water.
- Cover and simmer gently for 3 hours or until oxtail is almost tender. (A pressure cooker may be used to shorten the cooking time).
- Add more liquid, if necessary, and correct seasoning.
- Cover and simmer for a final 20-30 minutes.
- Add the Broad Beans, tomatoes and allow to heat through.
- Serve with plan rice or rice & peas with vegetable for 4 persons
