Chef Millie Peartree is back! And shes showing us how to make her recipe for Oxtail and Butter Beans, which is inspired by Jamaican and West Indian oxtail stews. Searing the oxtail, then cooking it low and slow makes it fall off the bone and gives it an incredibly rich gravy. Soak it up with naan or roti, or serve the dish over coconut rice and peas, as Millie does.Get the recipe: https://nyti.ms/388zbqE ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food thats fit to eat (yes, its an official New York Times production).
