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• 1lb Cut-up Oxtail
• 4 oz. Cooked Broad Beans
• 8 oz. Diced Irish Potato
• 3 oz. Diced Carrots
• 4 oz. Diced Onion
• 3 Cloves Chopped Garlic
• 1 Sprig of Thyme
• 2 oz. Scallions
• 1 Scotch Bonnet deseeded and chopped
• 2 Tbs. Dark Soya Sauce
• 1 Tsp. Caramel Coloring
• 1 Tbs. Tomato Paste
• 4 Cups of Water for Stewing the Oxtail
• Salt and Pepper to taste

Season Oxtail with salt and pepper. Braise on both sides for 4 minutes in frying pan. Simmer Oxtail over medium heat for 1 hour or until tender. Add all other ingredients and cook for another half hour. Let rest for 10 minutes and then serve. Goes well with steamed white rice or rice and peas.

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