|
| |
|
| What You Need: |
|
|
|
2½ pounds oxtails, cut into ½ inch pieces
1 tablespoon salt
1 tablespoon black pepper
½ teaspoon paprika
3 tablespoons vegetable oil
3 cloves garlic, chopped
1 large onion, chopped
2 tablespoons fresh thyme, chopped
1½ cups water
2 tablespoons soy sauce
2 tablespoons ketchup
¼ teaspoons jerk sauce (optional)
1 140 oz can lima beans
10-12 spinners (optional)
|
|
| |
|
|
|
| How To Cook: |
|
|
1. In a large bowl, season oxtail with salt, pepper, and paprika.
|
2. In a large saucepan over medium heat, brown oxtails in oil for 15 minutes.
|
3. Add garlic, onion, and thyme and saute for another 2 minutes.
|
4. Lower heat, add ½ cup water, cover and let simmer for 45 minutes to 1 hour, stirring often and adding remaining water when needed.
|
5. Stir in remaining ingredients and cook another 10 minutes.
|
|
|
|
|
|
|
|
