Jamaican-inspired Oxtail Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
1 tablespoon bacon fat, lard, or olive oil |
3 pounds oxtails |
3-6 cloves crushed garlic |
1 medium onion, peeled and chopped |
1 15 ounce can diced tomatoes |
3 cups stock |
1 cup water |
2-4 tablespoons freshly ground allspice |
salt and pepper to taste |
a few dashes of hot sauce (like tabasco), to taste. |
Directions:
1. Combine the beans and 1 cup of water in a small pan and bring to a boil.
2. Cover, remove from heat and allow to sit covered for one hour. Drain.
3. Brown the oxtails in the bacon fat, lard, or oil in a large pan. Pour off the fat.
4. Add the garlic, onion, tomatoes, allspice, salt, pepper, and stock. Also add enough water to just cover everything in the pot.
5. Cover and simmer for about 3 1/2 hours, adding the beans after the first 1 1/2 hours.
6. Stir occasionally.
7. 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!
8. Adjust seasoning to taste.
9. Serve over hot rice or any grain of your choice.
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