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Jamaican Oxtail Stew

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 4 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 1/3 cup dried small white beans
  • 2 cups water; (approximately), divided
  • 1 Tbsp. vegetable oil
  • 3 lb. beef oxtails
  • 3 garlic cloves; peeled and crushed
  • 1 med yellow onion; peeled and diced
  • 1 med tomato, diced
  • 2 cups canned beef stock
  • 2 Tbsp. freshly ground allspice or salt to taste
  • Black pepper, freshly ground
  • Tabasco sauce, to taste
make it
Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, cover, 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.
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.
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