Jamaican Style Oxtail Stew

16 pieces oxtails, lean, least fatty
480 g can Butter Beans
250 g Tuimato sauce
1 onion, chopped
4 carrots, chopped
6-8 whole allspice berries, or 1 tsp of powder
6-8 whole peppercorns
Dash each cinnamon and nutmeg
1 tsp garlic powder
1 tsp thyme, chopped
2 tsp SIDS SALT & PEPPER
¼ cup cooking sherry
3 beef OXO cubes
Flour
Rice bran oil

Wash oxtails thoroughly with water. Season with SIDS SALT & PEPPER, thyme, garlic powder and a dash of cinnamon & nutmeg. Cover pieces lightly with flour. Using a Dutch oven or large pot, spray with cooking spray and cover bottom with oil (about 6 mm). Heat oil, add oxtails and brown on all sides with high heat, turning each individually, while keeping a kettle or pot of boiling water to use during the remainder of cooking.
After the meat has browned, add hot water and fill to cover oxtails; do not fill the entire pot with water. Cover and simmer on medium-low heat for the 1st hour.
Add chopped onions, whole Jamaica allspice, and whole peppercorns. Add more water to cover meat then cover and simmer on medium-low heat for the 2nd hour.
Add chopped carrots. Add more water as needed. Cover and simmer on low heat for the 3rd hour.
Add butter beans, cover, and simmer on low heat for 30 minutes, stirring occasionally.
Add Tuimato sauce. Add the mixture OXO cubes and 3 tablespoons of flour with ¾ cup of water. Stir in for your desired consistency for stew, adding more or less flour and water. Add sherry then cover and simmer for 30 minutes, stirring occasionally.
When ready, the meat should be very tender, slightly off the bone.
Serve with white rice. Use this recipe as a guide only; season with SIDS SALT & PEPPER, to your own taste. Monitor heat variations and cooking time durations depending on size and quantity of oxtails.