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Oxtail with Broad Beans
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Oxtail and beans is best served with rice and peas.
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
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
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