-Season oxtails with salt, black pepper, 2 of the 3 tablespoons of curry powder and garlic cloves.
-Layer seasoned oxtails with onion, refrigerate for at least 2 hours.
-Put onions to the side while heating oil in saucepan, add oxtails to the pan and sear to seal in juice
-Stir in a cup of water, thymes and onions; add in hot pepper sauce, ketchup, and worcestershire sauce-cook for 5 mins.
-Add rest of curry powder and water, cover and simmer until meat is tender (2 to 2.5 hours).
-Add beans with half their liquid to the cooked meat and stir
-Raise heat and bring to a rapid boil and the gravy thickens.
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|Serving Size: 1 Serving (279g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 248 (65%)|
|Amt Per Serving||% DV|
|Total Fat 27.5g||37 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 103.8mg||32 %|
|Sodium 289.3mg||10 %|
|Potassium 35.5mg||1 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.6g|
|Protein 30.6g||44 %|
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Calories per serving: 383
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