Oxtails and red beans

Oxtails are the most flavorful cut of beef. They add texture and taste to enrich stews and soups. My favourite is the way my mother always made it - stewed with red (kidney) beans. Whether the beans extend the essence of the meat, or enhance it, or simply stretch the dish for a growing family, this pairing is perfect; and it's hard to think of one without the other. The last beans and thick gravy in the pot are sticky and must be sopped with crusty bread or rice.

Today, unless you have a personal butcher, it is not easy to get oxtails cut on the joints rather than randomly across the bone. But we have learned to make do with whatever is available. It's not that difficult if you have a pressure cooker, or slow cooker. I use a pressure cooker to tenderize the meat. No doubt you could cook in a regular pot (or slow cooker) but it would take a lot longer.

Rich stew of oxtails and red beans with carrots and a spicy hot pepper: 

this pot also included shank beef.

Oxtails, jointed (or cut into pieces across the bone) and trimmed of fat, about two pounds
Ginger, thumb sized piece, chopped
Garlic, three cloves, chopped
Tomatoes, three small, chopped
Pimentos, two or three, chopped
Sprig of Spanish thyme
Beer, one bottle
Salt, teaspoon, or to taste

Cooking oil, quarter cup
Brown sugar, three tablespoons

Red beans, dried, half pound

Carrot, one large, sliced
Pumpkin, one pound, peeled and cut in chunks
Tomato ketchup, half to one cup
Hot pepper, whole (optional)

Rinse beans and put in water to cover. Boil and then simmer gently - adding water as needed - until the beans are soft, and the water absorbed almost completely.

Heat oil in a pressure cooker. Add sugar. When the sugar is browned or bubbling, add oxtails. Stir and turn the meat to brown on all sides, about 30 minutes on medium heat. Add ginger, garlic, tomatoes, pimentos, and stir well. Add beer and enough water to just under the level of the meat. Cover tightly and pressure cook at medium to high heat for 15 minutes. Remove from heat and allow to cool.

Oxtails cut at the joints between the bones

A couple pieces of beef shank also went into this stew

When the pot is cool enough to open it, check the meat. It should be tender but not falling apart. If you think the meat is tough, then put it on to cook under pressure for five minutes. Add a little water if you need to, but not to drown the meat. When the meat is tender, add the salt, thyme, carrot, pumpkin, and cooked red beans. Add ketchup on top.

You may want to transfer from the pressure cooker  to a wider skillet at this point. Simmer everything together at low heat for up to an hour. If you have too much gravy, cook uncovered for a while. Adjust salt. Place the whole hot pepper on top to steam for five or ten minutes just before you serve. Remove the hot pepper (do not let it burst) and serve on the side.

Oxtails and red beans are usually served with white rice and a salad.

Salad of cucumber and sweet pepper,
seasoned with a dressing of lime juice and olive oil