2-3 lb. oxtails
Adobo seasoning
Water to cover
2 med. onions, diced
4 cloves garlic, minced
5 beef bouillon cubes
2 lb. lima beans
Cumin
Marjoram

Have the butcher trim fat off oxtails or do it yourself. Wash meat well, season with adobo, onion, and garlic. Place in a covered container and refrigerate for at least 2 hours. Cover oxtails with water, bring to a boil, add bouillon cubes, and let simmer until meat is tender but not falling off the bone.

Add the lima beans, bring to a rolling boil for 2 minutes. Cover, and turn off flame. Let the beans soak in the hot meat broth for 1 hour, then add cumin and marjoram to taste. Turn the flame back on and cook for 1 1/2 to 2 hours or until beans are tender. Serve over rice or cornbread.