Jamaican oxtail stew

Yield: 4 Servings

Measure Ingredient
⅓ cup Dried small white beans
1 tablespoon Vegetable oil
3 pounds Beef oxtails
3 \N Garlic cloves; peeled and cr
1 medium Yellow onion; peeled and dic
1 medium Tomato; diced
2 cups Canned beef stock
2 cups Water; (approximately)
2 tablespoons Freshly ground allspice; or
\N \N Salt; to taste
\N \N Black pepper, freshly ground
\N \N Tabasco sauce; to taste

Recipe by: Jeff Smith

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 1 ½ 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. This recipe serves 4 to 5.

Comments: I first tasted this dish in Kingston, Jamaica, at a colorful local restaurant called The Pepperpot. I was really surprised by the brightness of flavor and for a moment both Craig, my assistant, and I were stumped. The assertive flavor of allspice was so obvious that we missed it.

This recipe is close to what is served at this wonderful restaurant.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991 issue - The Springfield Union-News Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 09-06-1995

Posted to MM-Recipes Digest V4 #195 by "Griff" <wgriffin@...> on Jul 28, 1997

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