Place beans in a small saucepan. Add 1 cup of water, bring to a boil, covered, and then drain

Brown the oxtail well in oil. Place the oxtails in a 6 quart stove top casserole. Add the garlic, onion, and tomato. Add the beef stock and enough water so that it just covers the contents of the pot. Add the allspice, salt and pepper.

Cover and simmer for 3 -1/2 hours, adding the drained beans after 1-1/2 hours. Stir occasionally. Remove the lid during the last hour of cooking if you wish for a thicher sauce. Be careful that the pit does not dry out. Season with salt, pepper and tabasco

Pss..Add about a 1-1/2 cup of beef broth and 1 cup of water. After add 2 tablespoon beef stock this will give the perfect ox- tail taste.