Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Jamaican Oxtail Stew
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- #68350
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/3 cup dried small white beans
1 tablespoon vegetable oil
3 pounds beef oxtails
3 cloves garlic, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomato, diced
2 cups canned beef stock
2 cups water, (approximately)
2 tablespoons freshly ground allspice, or salt, to taste
freshly ground black pepper
tabasco sauce, to taste
directions
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.
added by
mercy421
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 18, 2010
Oxtails have grown in popularity over the last few years. They used to be considered "scraps" but now are usually sold in the stores at a premium price. This recipe cooked them properly and had good flavor with the beef stock and added texture with the beans. The allspice flavor was barely detectable, however, so we really didn't get the "Jamaican" feel from it.