Oxtail with Butter Beans

In the last few years oxtail has become one of the most sought after cuts of meat, consequently, the supermarkets which cater to Caribbeans and Africans have noticed the movement towards this delicacy and the value and cost has gradually risen from $4.99 to $8.99 per pound. It is absolutely outrageous (in my opinion), but for those of us who really enjoy that delicious stew, we continue to purchase it at any cost. So, instead of eating oxtail on a regular basis, we tend to make a huge feast when company comes, once in every blue moon, so to speak. Oxtail can be served with most starchy vegetables as a side dish. I prefer to serve it with rice, plantain and okra. I have also served it with yellow rice, fungi with okra, a staple of the Antiguan cuisine, or with american style grits. The only utensil required for this dish is a fork and your fingers for these succulent bones.

INGREDIENTS

2 pounds oxtail (trim excess fat)

2 medium onions chopped

3 medium ripe tomatoes chopped

4 garlic cloves pressed or finely chopped

10 pimento berries +6 whole cloves +4 sprigs fresh thyme

1 green bell pepper

1 teaspoon black pepper

2 tablespoon Worcestershire sauce

2 tablespoon light soy sauce

Salt to taste

1½ cup dried butter beans or a 15.5 oz can cooked

1 scotch bonnet red pepper

DIRECTIONS

Soak butter beans overnight. Next day, pour off soaking water. Add 4 cups water, slice of onion, 1 sprig fresh thyme and garlic clove. Bring to rapid boil and reduce heat to low until cooked through about 30 minutes. Rinse oxtail under cold running water. Pat dry with paper towel. Using a mortar and pestle, grind 6 pimento and 4 cloves to a powder. Season oxtail with all above ingredients including ground pimento and cloves, except scotch bonnet pepper and butter beans. Refrigerate and allow to marinate for 1 hour or overnight. Set oven temperature at 350 degrees F. Place oxtail and seasonings in covered roasting pan on middle rack in oven. Cook until meat is tender, almost ready to fall off bones, about two hours. Remove from oven and add scotch bonnet and butter beans. Return to oven and cook for a further 10 minutes.

Served on a simple white MIKASA dinner plate as pictured.