Jamaica Oxtail Stew
Jamaica Oxtail Stew is an moderately easy dinner. Made with 1/3 c. dried small white beans, 1 tbsp. freshly rendered lard or vegetable oil, 3 lb. beef oxtails, 3 cloves garlic, peeled and crushed and 1 medium yellow onion, diced, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Place beans and 1 cup of water in small saucepan; bring to a boil, cover and turn off heat.
Allow to sit 1 hour, then drain. Brown the oxtail well in lard or oil.
Place the oxtails in a 6-quart stove-top casserole.
Add the garlic, onion, tomato and enough water to just cover contents of pot.
Add allspice, salt and pepper.
Cover and simmer 3 1/2 hours, adding the beans after 1 1/2 hours.
Stir occasionally.
Remove lid last hour for a thicker sauce.
Season with salt, pepper and Tabasco.
Serve with white cooked rice.
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