Jamaican-inspired Oxtail Stew
From waterlily 15 years ago
- 210 minutes to make
- Serves 6
This is my adaptation of an oxtail stew that a lovely Jamaican friend made for me back in college.
Ingredients
- 1/2 cup dried small bean, like navy beans, white beans, or pea beans shopping list
- 1 tablespoon bacon fat, lard, or olive oil shopping list
- 3 pounds oxtails shopping list
- 3-6 cloves crushed garlic shopping list
- 1 medium onion, peeled and chopped shopping list
- 1 15 ounce can diced tomatoes shopping list
- 3 cups stock shopping list
- 1 cup water shopping list
- 2-4 tablespoons freshly ground allspice shopping list
- salt and pepper to taste shopping list
- a few dashes of hot sauce (like Tabasco), to taste. shopping list
How to make it
- Combine the beans and 1 cup of water in a small pan and bring to a boil.
- Cover, remove from heat and allow to sit covered for one hour. Drain.
- Brown the oxtails in the bacon fat, lard, or oil in a large pan. Pour off the fat.
- Add the garlic, onion, tomatoes, allspice, salt, pepper, and stock. Also add enough water to just cover everything in the pot.
- Cover and simmer for about 3 1/2 hours, adding the beans after the first 1 1/2 hours.
- Stir occasionally.
- During the last hour of cooking, remove the oxtails, allow to cool slightly, and pull all the meat off of the bones. Return the meat to the pot. At this time I leave the lid off to create a thicker stew. Also, watch the pot that too much liquid doesn't evaporate. If the pot is going dry, add liquid!
- Adjust seasoning to taste.
- Serve over hot rice or any grain of your choice.
People Who Like This Dish 3
- jimrug1 Peoria, IL
- carmenperez Hormigueros, PR
- abermouse Louisville, KY
- waterlily Joplin, MO
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