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Jamaican Oxtail Stew
Jamaican Oxtail Stew

Jamaican Oxtail Stew

4 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
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.
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