Oxtails & Beans Jamaican

1 oxtail about 1 kg, cut up
4 tbsp cornflour
2 tbsp rice bran oil
SIDS SALT & PEPPER to taste
4 rashers bacon, sugar cured, rindless
2 onions sliced
1 clove garlic crushed
4 carrots pared & sliced
1 cup peeled & chopped tomatoes
570 ml hot water
½ tsp SIDS CRAZY SALT
2 whole scotch bonnet peppers
2 spring onions, finely sliced
1 sprig thyme
1 can butter beans (Lima beans)

Trim away excess fat and place oxtail in boiling water for 2-3 minutes to blanch.
Drain well on absorbent paper and coat with cornflour.
Sprinkle with SIDS SALT & PEPPER to taste.
Heat oil in heavy frypan and brown oxtail on both sides, removing when brown.
Pour off excess fat.
Dice bacon and fry for a few minutes.
Return oxtail to pot with bacon, carrots, onion, garlic, tomatoes, SIDS CRAZY SALT, scotch bonnet pepper and hot water.
Cover and simmer gently for 3½-4 hours until oxtail is almost tender.
Add more liquid if necessary and season.
Cover and simmer for 20-30 minutes. Add the butter beans and allow to simmer for 3-4 minutes.
Serve with lots of fresh bread to mop up the goodies.