Oxtail stew

21/2 lbs oxtail
2 tbsp. cooking oil
2 onions diced
1/2 tablespoon allspice
2 cloves garlic- crushed
1 medium tomato -chopped
4 carrots sliced
2 stalks escallions- chopped
2 stalks green onions finely sliced
1 sprig thyme-chopped
1 can butter beans
Water, salt and pepper, as needed.

Remove excess fat.
Pour oil in saucepan and add pieces of oxtail when oil is hot- very hot.
Remove when both sides are brown.
Place oxtail in cooking pot, cover and simmer for approximately 3 to 4 hours or until oxtail is almost tender.
Combine onion, garlic,allspice,carrots,thyme,tomato,escallion,salt & pepper together separately.
When tender, add more water if necessary and add the other ingredients.
Cover and simmer for 20 to 30 minutes.
Add the butter beans and allow to simmer for just a few more minutes or until gravy is thick.

N.B. Consider using a pressure cooker to reduce the cooking time. Remember also to
cook beans separately. Broad beans can also be used.

Note also that food browning is sometimes used instead of frying the oxtail brown.