Gael takes things to the Caribbean for this oxtail stew recipe
1. Preheat oven to 170°c.
2. Wash the ox tails under cold running water and scrape off any hairs.
3. Put in an oven proof dish and season with salt and pepper
4. In the meantime heat a pan of oil until very hot and seal the meat. When browned return to the oven proof dish and add 2 whole cloves of garlic, 1 onion, 1 dessert spoon of mixed herbs, more salt and pepper and 250ml of beef stock.
5. Cover in foil and put into the oven on a medium heat (170°c) for 6 hours, or until the meat falls off the bone.
6. Skim the fat off the oxtail gravy. Transfer the gravy juice to a saucepan and add the garlic cloves.
7. Add butterbeans and 150 mls water to the saucepan. Bring to the boil for 20 minutess. Whilst saucepan is on heat, de-bone the oxtail.
8. Put the meat and gravy back into the ovenproof dish, then return to the oven to warm through.
9. Arrange on plate - Gael served in small dishes like ramekins.
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