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Jamaican Oxtail Stew
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Jamaican Oxtail Stew

4 Hours
4 Hr Cook
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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