Ingredients
3lbs
Oxtail
1 1/2tsp Salt
1tsp Black pepper
3 Tbsp curry powder
2 Cloves garlic
2 Tbsp Cooking oil
2 Medium onions, sliced
1 tsp Dried thyme (or 1 Tbsp fresh thyme leaves)
1 Tbsp hot pepper sauce
2 Tbsp Tomato ketchup
1 tsp Wocester sauce
3 cups Water
1 Can (190z) butter beans, drain and set aside liquid
1 1/2tsp Salt
1tsp Black pepper
3 Tbsp curry powder
2 Cloves garlic
2 Tbsp Cooking oil
2 Medium onions, sliced
1 tsp Dried thyme (or 1 Tbsp fresh thyme leaves)
1 Tbsp hot pepper sauce
2 Tbsp Tomato ketchup
1 tsp Wocester sauce
3 cups Water
1 Can (190z) butter beans, drain and set aside liquid
Instructions
1.
Season oxtail with salt, black pepper, 2 Tbsp curry powder and garlic
2.
Place sliced onions on top, cover and place in refrigerator overnight or for at
least for 2 hours before cooking
3.
While heating oil in heavy saucepan remove onions from top of meat
4.
Add oxtail to the sauce pan and sear to seal in juice
5.
Add 1 cup of water, thyme and onion. stir. Stir in hot pepper sauce,
tomato ketchup and worcestershire sauce; cook for 5 minutes.
6.
Add 1 Tbsp curry powder; stir. Add 2 cups of water (enough water to just cover
meat); cover and simmer until meat is tender (2 to 2 1/2 hours). 7. Add butter beans (with half their liquid) to the cooked meat and stir
8.
Raise heat and bring to a rapid boil until gravy thickens, stirring at
intervals so that no sticking or burning occurs. Remove from heat.
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