The Recipe Bin: Caribbean - Soups & Stews



    Jamaican Oxtail Stew
     
     
    ⅓ cups Dried Small White Beans
    1 tbsp Vegetable Oil
    3 lb Beef Oxtails
    3 cloves Garlic (Peeled & Crushed)
    1 medium Yellow Onion (Peeled & Diced)
    1 medium Tomato (Diced)
    2 cups Canned Beef Stock
    2 cups Water
    2 tbsp Freshly Ground Allspice
    Salt (To Taste)
    Black Pepper (Freshly Ground)
    Tabasco Sauce (To Taste)
     
     
      • 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 3½ hours, adding the drained beans after 1½ 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.
     
    Makes approximately 4 servings.

    unknown calories per serving.

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