Set out a scale and the equipment for Oxtail stew. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, canned white beans, drained, carrot, fresh thyme, yellow onion, tomato paste, worcestershire sauce, low-sodium beef broth, kosher salt, olive oil. Oxtail stew is cooked in Jamaica as its own plate, not as a copy of a restaurant menu. Brown the beef and simmer it with beans, thyme, and tomato until the sauce is glossy. Oxtail is the usual cut. Sirloin is the beef this pantry weighs. Amounts are for 4 from foods this library can count.
