Oxtails Are Pre-Trimmed Of Fat

Oxtails Are Pre-Trimmed Of Fat

2 pkgs, 7 to 8 pieces per package oxtails, lean, least fatty
1 can Hanover Butter Beans, 15 ounce
1 can tomato sauce, 8 ounce, or 3/4 of can
1 onion, medium, chopped
4 carrots, medium, chopped
Check below.

  • First step, Wash oxtails thoroughly with water. Season with salt, black pepper, thyme, garlic powder, and a dash of cinnamon and nutmeg. Cover pieces lightly with flour. Using a dutch oven or large pot, spray with cooking spray and cover bottom with canola oil (about a 1/4 inch). Heat oil, add oxtails and brown on all sides with high heat, turning each individually, while keeping a kettle or pot of boling water to use during remainder of cooking.
  • Step 02, After meat has browned, add hot water, fill to cover oxtails; do not fill entire pot with water. Cover and simmer on medium/low heat for first hour. Add chopped onions, whole Jamaica allspice and whole peppercorns. Add more water to cover meat; cover and simmer on medium/low heat for second hour. Add chopped carrots. Add more water as needed. Cover and simmer on low heat for third hour. Add butter beans, cover and simmer on low heat for 30 minutes, stirring occasionally. Add tomato sauce; add mixture of beef stew seasoning and 3 tablespoons of flour with 3/4 cup of water. Stir in for your desired consistency for stew, adding more or less flour and water. Add sherry. Cover and simmer for 30 minutes, stirring occasionally.
  • After that, When ready, meat should be very tender, slightly off the bone. Serve with white rice. Use this recipe as a guide only; season with salt and pepper to your own taste; monitor heat variations and cooking time durations depending on size and quantity of oxtails.
  • Source: https://delishably.com/world-cuisine/Jahmerican-Style-Oxtail-Stew

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