Jamaican Oxtail Stew
Found this recipe online and thought I would give it a shot since this dish is so yummy and the instructions seemed so easy to follow. I couldn't believe I was able to make something so delicious! :)
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 5
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 2 cups water
- 1/3 cup dried small white beans
- 3 pounds beef oxtails
- 1 medium yellow onion peeled and diced
- 1 medium tomato diced
- 2 cups canned or homemade beef stock
- few shots of tabasco pepper sauce
- 2 tablespoons freshly ground allspice
- 3 cloves garlic peeled and crushed
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (363g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, and turn off the heat. Allow to sit for 1 hour, covered, and then drain. Brown the oxtails well in the lard or 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 that 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 wish a thicker sauce. Be careful that the pot does not dry out. Season with salt, pepper, and Tabasco.
