Jamaican Oxtail Stew
Ingredients
1/3 cup dried small white beans
1 tablespoons vegetable oil
3 lb beef oxtails
3 garlic cloves; peeled and crushed
1 medium yellow onion; peeled and diced
1 medium tomato, diced
2 cups canned beef stock
2 cups water(approximately)
2 tablespoons freshly ground allspice; or salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste
1 tablespoons vegetable oil
3 lb beef oxtails
3 garlic cloves; peeled and crushed
1 medium yellow onion; peeled and diced
1 medium tomato, diced
2 cups canned beef stock
2 cups water(approximately)
2 tablespoons freshly ground allspice; or salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste
Methods/steps
Place beans in a small saucepan
Add 1 cup of the water, bring to a boil, covered, then turn off the heat
Allow to sit for 1 hour, covered, then drain
Brown the oxtails well in the 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 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 want a thicker sauce
Be careful the pot does not dry out
Season with salt, pepper and Tabasco sauce
Add 1 cup of the water, bring to a boil, covered, then turn off the heat
Allow to sit for 1 hour, covered, then drain
Brown the oxtails well in the 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 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 want a thicker sauce
Be careful the pot does not dry out
Season with salt, pepper and Tabasco sauce
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