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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is a really popular island dish. Ingredients:
3 lbs oxtails |
1/2 lb carrot, sliced |
1 large onion, chopped |
4 cups water (or 3 cups water and 1 cup beef stock) |
1/4 teaspoon dried thyme |
1/4 teaspoon ground allspice |
2 tablespoons tomato paste |
salt & freshly ground black pepper, to taste |
1 bay leaf, crumbled |
1 cup all-purpose flour |
1/4 teaspoon salt |
water, as needed |
Directions:
1. Clean oxtails, trim away any excess fat, and cut into 2-inch pieces.
2. Combine all ingredients, except the dumplings, in a large, heavy saucepan.
3. Cover and simmer for about 2 hours.
4. Add water if necessary.
5. Stir, add the dumplings, and return to low heat for 20 minutes.
6. Serve hot.
7. FLOUR DUMPLINGS:.
8. Sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
9. (A sticky dough makes a soft pasty dumpling.).
10. Knead in the bowl or on a lightly floured board until smooth.
11. Break off small pieces about the size of a walnut and roll between your hands. It should be similar to a long tube with pointy ends. They're usually about 3-4 inches long.
12. Add to the stew for the last 20 minutes of cooking.
13. *As an alternative to the dumplings, 1 1/2 cups large dry lima beans can be added with the other ingredients at the start of the cooking.
14. Or 1 (16 oz.) can of lima beans can be drained and added 15 minutes before the end of the cooking time.
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