In a large mixing bowl, combine oxtail, 4 cloves of garlic, 1 sliced onion, 1/4 cup of Tony's seasoning, and 6 tablespoons of Kitchen Bouquet or browning. Rub all ingredients into the meat until the browning is blended into the meat.
In a 6 quart Dutch Oven, position Oxtail on bottom of the pot equally and add enough water to almost cover the meat. Cover the pot and cook on Med/Med High heat watching the pot so it does not boil over . Every 20-30 minutes check to ensure you keep the water level just below meat. You can also stir from the bottom if you think the meat may be sticking. Continue this process for roughly 2 hours or until your meat it extremely tender.
In a small pot, mix beans, tablespoon of salt and enough water to cover beans, and cook until they tender(about 30-45 minutes). Keep beans on the side for later use.
After you have determined your Oxtail is tender, you can add remaining ingredients(rest of onions, rest of garlic, green onions, scotch bonnet pepper, ketchup and bell pepper). Cook with oxtail for about 15 minutes and stir trying not to break up your beef.
After 15 minutes is up, add your cooked beans and stir in carefully. Cook for about two minutes and turn off fire. You are done.
Serve with white rice and enjoy.
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|Serving Size: 1 Serving (672g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 156.6mg||5 %|
|Potassium 197.6mg||5 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 8.4g|
|Protein 1.2g||2 %|
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Calories per serving: 42
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