Yield: 1 Servings
|\N \N||Salt & black pepper|
|2 \N||Clove garlic (minced)|
|2 \N||Whole Jamaican pimento -not grounded(allspice)|
|2 \N||Onions (chopped)|
|\N \N||Tomato (chopped)|
|1 \N||Scotch bonnet or any whole pepper|
|1 \N||Tin lima beans or broad beans|
Here is a recipe for Oxtail which John Mitchell has requested and I have sent it to the list so others could try this dish as well.
Wash oxtail and season with salt, black pepper, garlic and brown in oil .
Drain the oil and add about 4 cups of water to the oxtail and bring to a boil, add thyme, onions and tomato. Add the whole pimento to the stew. (it looks like a whole peppercorn). Lower heat and simmer until the oxtail is tender. Add more water if necessary.. When the oxtail is tender add the hot pepper (to your desired heat) and add the beans. Simmer until water evaporates leaving a thick gravy. Serve with rice..
Posted to CHILE-HEADS DIGEST V3 #186 From: Lauren Chung <LCHUNG@...> Date: Fri, 13 Dec 1996 19:00:08 -0500