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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This recipe comes from The Illustrated Food and Cooking of the Caribbean Central and South America by Jenni Fleetwood and Marina Filipelli. I have adapted it to include pressure cooker instruction to cut down on cooking time. I also use canned beans for convenience. If using fresh, use 1 cup dried beans, soak overnight, and cook them about 1 1/4 hours in a separate pot. Ingredients:
3 1/2 lbs oxtails, chopped into pieces |
1 onion, finely chopped |
3 bay leaves |
4 fresh thyme sprigs |
3 whole cloves |
7 1/2 cups water |
15 ounces butter beans or 15 ounces lima beans or 15 ounces navy beans, drained |
2 garlic cloves, crushed |
1 tablespoon tomato paste |
14 ounces diced tomatoes |
1 teaspoon ground allspice |
1 hot chili pepper |
salt & freshly ground black pepper |
Directions:
1. In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour).
2. Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.
3. Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).
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