* Exported from MasterCook *
JAMAICAN OXTAIL STEW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Jamaican Soups/Stews
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Dried small white beans
1 tb Vegetable oil
3 lb Beef oxtails
3 Garlic cloves -- peel/crush
1 md Yellow onion -- peel/dice
1 md Tomato -- diced
2 c Canned beef stock
2 c Water, approx.
2 tb Freshly ground allspice
- or to taste
Salt -- to taste
Freshly ground -
Pepper -- to taste
Tabasco sauce -- to taste
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
Re-formatted to Meal Master by: Nancy Filbert
{*Prodigy ID# LRCE87A} Oct. 1995
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