Prep: 8 hrs
Cook: 3 hrs
Ingredients:
o 6 pounds oxtails, trimmed
o seasoned flour
o 6 tbs oil
o 3 large garlic cloves, minced
o 1 tbs grated fresh ginger
o 2/3 cup firmly packed light brown sugar
o 1 1/2 cup ketchup
o 3 tbs Dijon Mustard
o 1 cup cider vinegar
o 1/4 cup worcestershire sauce
o 1/4 cup lemon juice
o Tabsaco to taste
o Cayenne to taste
o 1 can tomatoes chopped, juice reserved
o 1 pound dried small red chilli beans
Instructions:
1. Soak beans overnight in enough cold water to cover by 2 inches, drain
2. Dredge oxtail in flour and shake off excess. High heat up 4 tbs oil and brown oxtails
3. Transfer to plate when browned
4. 2 tbs oil: add onion, garlic, ginger in mod-low heat. Till onion softened
5. Stir in brown sugar, ketchup, mustard, vinegar, wor sauce, lemon juice, tabasco, cayenne, tomatoes with juice and S & P
6. Simmer 5 min and stirring occasionally. Add oxtails and stirring occasionally 2 1/2 hours
7. In a pan, cover beans with 2 inch water, bring to a boil and simmer covered 1 hr
8. Drain beans and stir into oxtail. Simmer another 30 min - 1hr till oxtails tender
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