Jamaican Oxtail Stew
cup Dried small white beans
1 tablespoon Vegetable oil
3 pounds Beef oxtails
3 Garlic cloves 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 to taste
Salt to taste
Freshly-ground black pepper to taste
Tabasco sauce to taste
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.
This recipe serves 4 to 5.
This recipe is close to what is served at this wonderful restaurant.