2 pounds oxtails, 1 large yellow onion, 3 minced garlic cloves, 2 bay leaves, 1 thyme sprig, 1 package onion soup mix, 2 tablespoons oxtail soup mix, 1 tablespoon ground allspice, 3 carrots, peeled and cut into 1-inch chunks, 2 turnips peeled and cut into 1-inch chunks, 1 pound bag frozen butter beans, 1/2 cup self-rising flour, 1/2 cup vegetable oil, 2 teaspoon beef bouillon powder, 1/2 teaspoon black pepper, 1/3 cup dry sherry, 5 cups water.
Attempt to get the oxtails all the same size. Wash meat, season meat with salt, and pepper. Sprinkle 1/2 cup of the flour on the meat. Pour the oil into a dutch oven, when the oil is hot, 350 degrees, add the meat and brown the oxtails. When browned remove the oxtails and drain them on a wire rack. Turn the heat down, add the onions saute until they are golden brown, add the remaining flour mix well stir with a whisk continue to stir until the flour is a browned, about the color of peanut butter. Add the water, garlic cloves, thyme sprig, onion soup mix, oxtail soup mix, and allspice. Return the oxtails to the pot, cook covered for approximately 2 hours or until the meat is tender and starts to fall off the bone. Add the carrots, turnips, butter beans, bouillon powder, and black pepper. Simmer covered for another hour. Remove the top add the sherry and cook another 45 minutes.
Ok Cousin, here ya go! Let me know when you make the soup.