Caribbean Oxtail Stew - cooking recipe

Ingredients

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

Preparation

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).
Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.
Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).