• 1 TBSP Salad Oil (I used Olive Oil)
• 2 lbs. Manchester-Farms Beef Oxtails
• 2 lg. Onions, chopped
• 4 Cloves Garlic, minced
• 5 qts. Beef Broth or Chicken if you want a lighter soup
• 1 ½ Cups Dry Sherry
• 2 tsp. Ground Cumin
• ½ tsp. Cayenne Pepper
• ½ tsp. Ground Allspice
• 4 Cups Dry Black Beans (I used 3 cans drained Black Beans)
• Salt and Pepper to taste
• Tortilla Chips Crumbled
• 1 Lg. Ripe Tomato, diced
• 6 oz. Jack Cheese, shredded
Pour oil into a Dutch oven or heavy pan on med. high heat. Add oxtails and brown on all sides. About 8 to 10 minutes. Remove meat and add the chopped onion and garlic. Stir often until soften. Return meat to pan and add broth, sherry, cumin, cayenne and allspice. If adding canned beans, add now. Cover and simmer for 1 hour.
Sort beans; remove and discard debris. Rinse beans and drain. Add to broth. Bring to boil, then cover and simmer until meat is very tender when pierced and beans are soft to bite. 1 ½ to 2 hours. Lift out oxtails and let cool.
Take ½ of the beans and soup and put into a blender and puree. Add the puree back to the soup. Take meat off the bones and shred. Add meat to the soup and discard bones. Heat, add salt and pepper to taste and serve.
Serve with tortilla chips whole or crumbled, diced tomatoes and shredded cheese.