Jamaican Oxtail Stew
Oxtails are beef tails and they make a deliciously rich and hearty stew filled with vegetables. The Jamaican touch is in the use of the allspice. Don't skip it!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.
Yield: 4 to 5 servings
Recipe Source: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith (William Morrow)
Reprinted with permission.
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.
Yield: 4 to 5 servings
Recipe Source: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith (William Morrow)
Reprinted with permission.
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