Beef and Bean Stew
by Dorothy Ferreria
¾ cup raw kidney beans
½ kilo ox tail
1 onion, sliced
salt and pepper to taste
2 tablespoons olive oil
¼ cup butter
1 tablespoon well pounded garlic
1 cup sliced onions
1 cup cubed bell pepper
4 pieces chorizo de Bilbao, sliced diagonally
1 piece bay leaf
1 piece Maggi Chicken Broth Cube
1 tablespoon Worcesteshire sauce
3 packs tomato sauce (200 grams each)
2 cups beef broth
¼ cup rum
½ cup sliced olives
2 teaspons paprika
½ teaspoon coarsely ground black pepper
Soak beans overnight in water. Drain and transfer to a large saucepan. Add enough water to cover and bring to a boil. Simmer until tender.
Half-fill a large pot with water. Cover and place over high heat. Allow to boil. Add the tail and allow go to boil for 5 minutes. Turn off the heat and drain. Rinse the tail. Repeat this procedure 2 more times.
On the 4th time half-fill a large pot with water. Add onions, salt and pepper. Let boil and then add the tail. Allow to boil again and simmer until the tail is tender. This will take 2 to 3 hours. Slice the tail meat into cubes. Discard the bones. Reserve the broth for sautéing.
I a large wok heat the olive oil and the butter together. Sauté the garlic and the onions until the onions are limp. Add the bell pepper, the chorizo and the laurel leaf. Sauté until the ingredients are well coated with oil.
To the sautéed mixture add the broth cube, perrins, tomato sauce, beef broth, rum, cubed ox tail, olives, paprika and pepper. Add the cooked beans as well. Simmer until thick.