(works with venison, moose, bear & yes, even stew beef ~~ bones in or out)
2 lbs. (1 kg.) oxtail
1/4 cup oil
4 cups water
1 can of whole plum tomatoes
2 onions, chopped
2 cloves garlic, chopped
1 sprig thyme or tsp of dried thyme
3 slices hot banana or jalapeño pepper (add crushed dried chili peppers or 1 chopped mini Chinese chili pepper, seeds and all, for more heat)
2 cans of broad beans (lima beans, mixed beans, chick peas or whatever)
Brown oxtail in oil. Add 3 cups of water, juice from canned tomatoes, juice from canned beans and gently simmer until tender (1.5 hours). Add more water if necessary. Add the drained tomatoes and break them up with a fork, onions, garlic, thyme, hot pepper and salt to taste. Stir for a few minutes while bringing back to a boil. Let simmer on low heat until thick (30 minutes). Add the drained beans, stir, lower heat, cover and simmer again for 10 minutes.
Best served with peas & rice or on a bed of white rice.
Yummy … You can thank me later.