4 pounds oxtail, cut into 2-inch segments
2 tablespoons all-purpose flour
2 tablespoons corn oil
2 tablespoons unsalted butter
10 ounces carrots, peeled and roughly chopped (about 2 large carrots)
3 tablespoons minced ginger
3 cloves garlic, roughly chopped
2 green bell peppers, seeded, stemmed, roughly chopped
1 habanero chile pepper, chopped
1 large onion, roughly chopped
6 cups chicken stock
2 cups sherry
8 ounces fermented Chinese black bean paste
1 tablespoon sugar
1 teaspoon ground allspice
1 teaspoon freshly ground black pepper
3 plum tomatoes, roughly chopped
2 pieces star anise
1/2 cup fresh or frozen lima beans
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