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  Added: Apr 29, 2008  •  Visited (2910)  •  Print version Print this recipe (116)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Oxtail Stew
What You Need:
  • 1/3 cup dried small white beans
  • 1 tablespoon freshly rendered lard or vegetable oil
  • 3 pounds beef oxtails
  • 3 cloves garlic, peeled and crushed
  • 1 medium yellow onion, peeled and diced
  • 1 medium tomato, diced
  • 2 cups Beef Stock or use canned
  • 2 cups water (approximately)
  • 2 tablespoons freshly ground allspice, or to taste
  • Salt and freshly ground black pepper to taste
  • Few shots of Tabasco

  • How To Cook:
    1. Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, and turn off the heat. Allow sitting for 1 hour, covered, and then drain.

    2. Brown the oxtails well in the lard or oil. Place the oxtails in a 6-quart stove-top casserole.

    3. 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.

    4. Cover and simmer for 3˝ hours, adding the drained beans after 1˝ hours. Stir occasionally.

    5. Remove the lid during the last hour of cooking if you wish a thicker sauce. Be careful that the pot does not dry out.

    6. Season with salt, pepper, and Tabasco.

    To Serve: 4 - 5
    This recipe is also available in:
    Cuisine » Americas » Jamaica
    Main Ingredient » Meat & Poultry » Oxtail
    Main Ingredient » Vegetables » Beans
    Dish » Stew



     




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