Title: Jamaican Oxtail Stew
Categories: Jamaican Soup Beef
Yield: 4 Servings

1/3	c	Dried small white beans
1	tb	Vegetable oil
3	lb	Beef oxtails
3		Garlic cloves; peeled and cr
1	md	Yellow onion; peeled and dic
1	md	Tomato; diced
2	c	Canned beef stock
2	c	Water; (approximately)
2	tb	Freshly ground allspice; or
		Salt; to taste
		Black pepper, freshly ground
		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 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 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 By fatfree-request@fatfree.com on Jun 16, 1997

previous

next