INGREDIENTS

INSTRUCTIONS

Dredge the oxtails in the flour, shaking off the excess. In a heavy
kettle heat 4 tablespoon of the oil over moderately high heat until  it
is hot but not smoking and in it brown the oxtails in batches,
transferring them with a slotted spoon as they are browned to a  plate.
To the kettle add the remaining 2 tablespoon oil, in it cook  the
onion, the garlic, and the gingerroot over moderately low heat,
stirring, until the onion is softened, and stir in the brown sugar,
the ketchup, the mustard, the vinegar, the Worcestershire sauce, the
lemon juice, the Tabasco, the cayenne, the tomatoes with the reserved
juice, and salt and pepper to taste. Simmer the sauce, stirring
occasionally, for 5 minutes, add the oxtails, and simmer the mixture,
covered, stirring occasionally, for 2 1/2 hours.  While the oxtails are
cooking, in a large saucepan combine the beans  with enough cold water
to cover them by 2 inches, bring the liquid to  a boil, and simmer the
beans, covered, for 1 hour, or until they are  tender. Drain the beans
well and stir them into the oxtail mixture.  Simmer the mixture,
uncovered, stirring occasionally, for 30 minutes  to 1 hour, or until
the meat is very tender, and serve it sprinkle  with the scallion
greens.  To quick-soak dried beans:  In a colander rinse the beans
under cold water and discard any  discolored ones. In a kettle combine
the beans with enough cold water  to cover them by 2 inches, bring the
water to a boil, and boil the  beans for 2 minutes. Remove the kettle
from the heat and let the  beans soak, covered, for 1 hour.  Serves 6
to 8.  Gourmet March 1991  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 8161
Calories From Fat: 5480
Total Fat: 618.5g
Cholesterol: 2174.3mg
Sodium: 24257.7mg
Potassium: 4272mg
Carbohydrates: 245.6g
Fiber: 23.6g
Sugar: 123.5g
Protein: 435.2g