Jamaican Oxtail Stew Recipe - Cooking Index
Jamaican Oxtail Stew Recipe - Cooking Index
I first tasted this dish in Kingston, Jamaica, at a colorful local restaurant called The Pepperpot. I was really surprised by the brightness of flavor and for a moment both Craig, my assistant, and I were stumped. The assertive flavor of allspice was so obvious that we missed it. This recipe is close to what is served at this wonderful restaurant.
Cuisine: Jamaican| 1/3 cup | 53g / 1.9oz | Dried small white beans |
| 1 tablespoon | 15ml | Vegetable oil |
| 3 lbs | 1362g / 48oz | Beef oxtails |
| 3 | Garlic cloves - peeled and crushed | |
| 1 | Yellow onion - peeled and diced (medium) | |
| 1 | Tomato - diced (medium) | |
| 2 cups | 474ml | Canned beef stock |
| 2 cups | 474ml | Water - (approximately) |
| 2 tablespoons | 30ml | Freshly ground allspice - or to taste |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Tabasco sauce - to taste |
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. This recipe serves 4 to 5.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 01-16-1991 issue - The Springfield Union-News
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8.8 (8 votes)
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