Stewed oxtail with butter beans

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This Caribbean classic makes a hearty meal from low-cost ingredients and even though it's roots are tropical it's an ideal dish for a cold, damp winters evening.

Ingredients

• 1.25 kg (3 lb) oxtail, cut slices
• Flour for dredging
• 2 tablespoons vegetable oil
• 4 rashers home smoked bacon, chopped - remove the rind if using ordinary bacon
• 1 clove of Garlic, peeled and crushed
• 4 medium carrots, peeled and sliced
• 2 medium onions, peeled and chopped
• 1 cup of tomatoes chopped or 1 can of plum tomatoes, with half of the juice discarded
• ½ litre (1 pint ) of chicken stock
• 2 spring onions, finely sliced
• A sprig of thyme
• 2 x 425g (15oz) tins of butter beans
• sea salt and freshly ground black pepper to taste

Method

1. Trim and discard any excess fat from the oxtail and scald the oxtail pieces in a pan of boiling water for 3 minutes
2. Remove, drain and pat dry on a tea-towel
3. Season 6 tablespoons or so of flour with sea salt and black pepper and dredge the oxtail pieces, knock off any excess flour
4. Heat the oil in a large heavy pan and brown the oxtail pieces on both sides, doing a few at a time so the pan stay nice and hot
5. Discard any excess oil
6. Add the bacon, onions and garlic to the pan and sauté for 3 minutes
7. Add the oxtail, carrot, onion, garlic, tomatoes and stock
8. Cover and gently simmer for 3 hours, skimming and discarding any surfacing fat on a regular basis.
9. After 3 hours season to taste with salt and pepper and add a little extra water or stock if needed
10. Add the butter beans and simmer for another 15 minutes
11. Stir in the spring onions and serve

Serving suggestions

Serve hot with crusty bread or mashed potatoes