salt and black pepper to taste<\/li>\n<\/ul>\n* Alternatively, dried herbs could be used but remember that as these are more potent, smaller quantities should suffice.<\/p>\n
Instructions:<\/h3>\n
Prepare the oxtails by washing with vinegar and water. Trim off any excess fat. Place the celery, bay leaf, garlic cloves, and salt in a large pot with plenty of water to boil. Once the water boils, add the oxtails (just enough water to cover them). Next, place the burner on low and simmer. Cook for about 60-90 minutes until tender. The water should have mostly evaporated by then. Once done, place the meat in an ovenproof rectangular dish and let it sit while you prepare the beans.<\/p>\n
You can begin cooking the beans in a separate pot when the meat is almost ready. If using dry beans, be sure to have soaked them the night before and wash them down with fresh water before cooking. Place beans and water in the pot; water should be just about an inch above the beans. When cooking beans, I prefer to start with a small amount of water. As the water evaporates, I add more to make sure they are covered. I feel you get a better flavor this way. Bring the water to a boil and then lower the heat to reach a simmer. Cook the beans until fully cooked but al dente, which should take about 30-45 minutes depending on whether they are fresh or dry beans.<\/p>\n
While the beans are cooking, fry the two chopped onions, Allspice, salt, and pepper in a tablespoon of olive oil until transparent. Go ahead and add the mix on top of the meat. Next, pour in the cooked beans. Include a few tablespoons of the water the beans cooked in. Mix in a teaspoon of tomato paste to give color to the dish. Make sure to stir all the items together.<\/p>\n
When you are ready to heat up for dinner, place the ovenproof container in the oven at 350 degrees. Cook uncovered for about 40 minutes. The idea is to meld all the flavors together and crisp up the top of the oxtails. If you have an oven that can combine broil and convection cooking, go ahead and do so by placing the dish in the bottom half of the oven. Otherwise, you can choose to broil for a few minutes at the end of your cooking time while watching carefully, so the dish does not get overdone. Our family likes the food closer to the top of the dish to be a bit crispy on the edges. Enjoy!<\/p>\n
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My kids as of today, are so obsessed with instant gratification. Everything seems to be resolved instantly for them. Finished reading a book? Download the next one. Forgot your homework at school? Another parent can text it over. Hungry? Have Uber deliver a meal. For this reason, I am so thankful that humans haven\u2019t figured […]<\/p>\n","protected":false},"author":2,"featured_media":12194,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[252,31],"tags":[],"acf":{"youtube_id":"","hero_background_image":false,"hero_title":"","hero_subtitle":"","hero_link":"","blog_related_products":[12632,13734,12629],"author_name":"","author_description":"","author_image":false,"structure":false,"autoplay":true,"global_slides":false,"text_copy":"","vimeo_id":"","activate_video_schema":false,"activate_article_schema":true,"article_schema":"