Caribbean Oxtail Stew

• 3 1/2 lbs oxtails, chopped into pieces
• 1 onion, finely chopped
• 3 bay leaves
• 4 fresh thyme sprigs
• 3 whole cloves
• 7 1/2 cups water
• 15 15 ounces lima beans or 15 ounces navy beans, drained
• 2 garlic cloves, crushed
• 1 tablespoon tomato paste
• 14 ounces diced tomatoes
• 1 teaspoon ground allspice
• 1 hot chili pepper
• salt & freshly ground black pepper

1. In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour).
2. Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.
3. Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).

oxtails, onion, bay leaves, thyme, cloves, water, beans, garlic, tomato paste, tomatoes, ground allspice, hot chili pepper, salt

Taken from www.food.com/recipe/caribbean-oxtail-stew-451450 (may not work)