Slow-Simmered Oxtail Stew with Butter Beans and Toasted Hard Dough Bread - Meals You Love | Meals You Love

Ingredients

• 2 pounds oxtail, cut into 2-inch pieces
• 1/4 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 sprigs fresh thyme
• 2 whole pimento berries (allspice berries)
• 1 small Scotch bonnet pepper, whole (optional, for subtle heat)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon browning sauce (optional, for color)
• 1 (6-ounce) can tomato paste
• 4 cups beef broth
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 large potatoes, peeled and cut into 1-inch cubes
• 1 (15-ounce) can butter beans (or large lima beans), rinsed and drained
• 1 1/2 cups white rice, uncooked
• 3 cups water
• 4 slices hard dough bread (or crusty French bread)
• Salt, to taste
• Black pepper, to taste