Oxtail and Beans

Oxtail seasoned

2 lbs oxtail

3 tbsp soy sauce

3 stalk thyme

3 cloves of garlic

½ tsp salt

½ tsp blackpepper

2 stalk scallion

Cooking The Oxtail

1 tsp tin butter beans (can be substituted by broad beans)

3 tbsp vegetable oil

2 stalk thyme

2 stalk scallion

¼ cup ketchup

2 tbsp soy sauce

1 tbsp butter

½ tsp black pepper

½ tsp lowry's seasoning salt

2 cloves garlic

1. Clean oxtail of excess fat and wash with white vinegar.
2. Season with salt, black pepper, thyme, scallion, garlic and soy sauce and allow to marinate overnight.

cooking:

1. In a large sauce pan, heat 3 tbsp of vegetable oil
2. Clean off excel seasoning off oxtail and add to saucepan.
3. Allow each side of the oxtail to “brown”, by turning it consistently
4. Drain off excess oil off the "browned" oxtail
5. Add 2 cups of water and cover sauce pan.
6. Allow oxtail to cook (can take up to 2 hours without the use of a pressure cooker), adding water consistently (where necessary).
7. Oxtail is cooked when a fork can easily be inserted into the oxtail
8. When the oxtail is almost cooked, add seasoning (scallion, thyme, tomato and garlic) to pot and allow to simmer for 20-30 mins.
9. To make gravy, add soy sauce, butter, lowry’s seasoning, black pepper, salt and ketchup. Perform taste test to your liking.
10. In the final 5 mins of cooking, add the butter beans.

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Oxtail and Beans

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