Oxtail Stew

You will need:

• 1 oxtail about 2-2.5 lb. Cut up
• 4 tblsp. cornflour
• 2 tblsp. cooking oil
• Salt and Black pepper
• 4 rashers (slices) Bacon (Sugar cured, rindless)
• 2 medium onions sliced
• 1 clove garlic crushed
• 4 carrots pared and sliced
• 1 cup peeled chopped tomatoes
• 1 pint (16 fl. Oz) hot water
• 2 stalks green onions finely sliced
• 1 spring thyme
• 1 can butter beans (Lima beans)

Preparation:

• Trim away excess fat and place oxtail in boiling water for 2 to 3 minutes to blanch.
• Drain well on absorbent paper and coat with cornflour.
• Sprinkle with salt and pepper.
• Heat oil in heavy skillet and brown oxtail on both sides removing when brown.
• Pour off excess fat.
• Dice bacon and fry for a few minutes.
• Return oxtail to pot with bacon, add carrots, onion, garlic, tomatoes and hot water.
• Cover and simmer gently for 3.5 to 4 hours or until oxtail is almost tender.
• At this stage add more liquid if necessary and season.
• Cover and simmer for 20 to 30 minutes. Add the butter beans and allow to simmer for 3 to 4 minutes

This recipe serves 4.