Stewed Oxtail

2 lbs oxtail chopped
1.5 cup dried pinto beans
1.5 tblsp white miso (preferably the kind with dashi in it)
1 onion diced small
2 tsp crushed garlic
3 cups chicken stock

Soak pintos in 4 cups of cold water over night.
In a large pot add oil and brown oxtail. Remove from pot.
In same pot add onion and garlic and cook till fragrant, about a minute.
Add miso and 1 cup chicken stock. Let boil.
Add oxtail and enough stock to cover bones. Let simmer for 3 hours.
Drain beans. Add to pot with enough stock to cover. Let simmer for 1 hour more.
Cool and stick in fridge.
Next day skim fat off surface. Bring back to a simmer for 30 mins. Serve.