Ingredients

• 1kg Oxtail
• 2 sprigs Fresh Thyme
• 400g Canned Butter Beans
• 6 Green Onions
• 150g Onion
• 3 Garlic Cloves
• 1L Beef Stock
• 20g Smoked Paprika
• 10g Allspice
• 20g Curry Powder
• 1 tablespoon Oil
• 20g Tomato Paste
• 1 Scotch Bonnet Pepper
• 2 teaspoons Worcestershire Sauce
• 1 tablespoon Brown Gravy Mix

Tools

• Cooking Chef XL
• Cooking chef xl bowl
• Bowl - large
• Heatproof bowl

Method

1. Add oxtail, fresh thyme, smoked paprika, allspice and curry powder to a clean bowl
2. Marinate in spices for 30 minutes
3. Attach the Stir Tool
4. Add oil to the Cooking Chef XL Bowl
5. Lift the Cooking Chef head and fit the heat shield
6. Heat with splashguard fitted until hot - 1 min, 160°C, Speed OFF
7. Add content of bowl to Cooking Chef XL Bowl
8. Cook with splashguard fitted until browned - 5 min, 160°C, Speed OFF
9. Transfer meat to heatproof bowl then set aside
10. Clean Cooking Chef bowl
11. Attach the Stir Tool
12. Add onion, garlic clove, tomato paste and scotch bonnet pepper to the Cooking Chef XL Bowl
13. Cook with splashguard fitted until translucent - 4 min, 120°C, Stir 3
14. Transfer meat to Cooking Chef XL Bowl
15. Add worcestershire sauce, brown gravy mix and beef stock to the Cooking Chef XL Bowl
16. Cook with splashguard fitted until reduced - 3 hr, 102°C, Stir 3
17. Then add canned butter beans and green onion to the Cooking Chef XL Bowl
18. Cook until thickened - 20 min, 102°C, Stir 3
19. Serve

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