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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Recipe from Etz'nab's Nicaraguan grandmother. Ingredients:
1/3 cup uncooked white beans |
1 tablespoon lard or 1 tablespoon vegetable shortening |
3 lbs of beef oxtails |
3 garlic cloves, peeled and crushed |
1 medium yellow onion, peeled and diced |
1 medium tomato, diced |
2 cups beef stock |
2 cups water (approximate) |
2 tablespoons ground allspice |
salt and pepper |
hot sauce |
Directions:
1. Place beans in a pot and cover with cold water. Bring to a rolling boil and boil for 3 minutes. Remove from heat and cover with pan lid.
2. Brown the oxtails in lard, and place in a large casserole or crock pot.
3. Add all remaining ingredients except the 2 cups water and beans.
4. Aside from the 2 cups water, cover food in the casserole or crock pot with just enough water to cover.
5. Simmer for 1 1/2 hours, then drain the beans form their cooking liquid and add to pot, then simmer 1 1/2 hours more, stirring occasionally. This may need more time if a slow cooker is used (approximately 3-4 hours then add beans, then 3-4 hours more).
6. Remove lid and allow to cook uncovered to make a thicker stew,.
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