OXTAIL AND SUGAR BEAN STEW

500GR SUGAR BEANS 500GR BRISKET CUBED 1 SMALL OXTAIL SECTIONED 1 MEDIUM ONION CHOPPED 560 ML WATER 30ML OIL A QUARTER RED OR GREEN PEPPER SLICED 1 SMALL TOMATO BLANCHED PEELED AND PULPED 7.5ML SALT 2.5ML DRIED THYME 1 CRUSHED CLOVE GARLIC 1 STAR ANISE

TO SWELL THE BEANS SOAK AND LEAVE FOR 3 HOURS OR OVERNIGHT IN BOILING WATER. FIRST COOK IN BOILING WATER FOR 30 MINITES THEN DRAIN. ADD A PINCH BICARBONATE OF SODA WHILE COOKING BEANS TO SOFTEN THEM THEN COOK IN MORE WATER UNTIL TENDER AND DRAIN AGAIN. SOME OF THE STOCK CAN BE RETAINED FOR THE MEAT. BE CAREFUL NOT TO BOIL TOO LONG AS IT WILL TURN INTO SOUP INSTEAD OF STEW.

HEAT A HEAVEY BASED SAUCEPAN OVER MEDIUM HEAT. SPREAD BRISKET AND OXTAIL ON THE BASE OF PAN. TOP WITH ONION AND 500ML WATER AND COOK UNTIL THE WATER HAS EVAPORATED COMPLETELY. ADD OIL BRAISE THEN 60ML WATER UNTIL MEAT AND TAIL ARE TENDER. MORE WATER CAN BE ADDED IF MEAT IS STILL TOUGH AND NEEDS FURTHER COOKING. ADD BEANS AND REMAINING INGREDIENTS. STIR THROUGH AND SIMMER SLOWLY FOR 10 MIN. SERVE WITH WHITE RICE AND APRICOT AND PEACH CHUTNEY

#oxtail #sugarbean #stew