Oxtail and Beans

2 lb (1 kg) oxtail, jointed
1/4 cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
1 clove garlic, chopped
1 sprig thyme
3 slices hot pepper
salt and black pepper
1/2 lb. cooked broad beans

Method

Wash and dry the pieces of oxtail and brown them in oil. Add 4 cups of
water, bring to the boil, then lower the heat and simmer until the
oxtail is tender, adding more water if necessary. Reduce the sauce to
a thick gravy by increasing the heat, then add the tomatoes, onions,
garlic, thyme, hot pepper, salt and black pepper. Stir for a few
minutes, then add the remaining water and the broad beans. Mix them
in, lower the heat, cover again, and simmer for 10 minutes or until
the water evaporates leaving a thick gravy. Serve with rice and peas.
Enough for 4.


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