Jamaican Oxtail Stew
Found this recipe online and thought I would give it a shot since this dish is so yummy and the instructions seemed so easy to follow. I couldnt believe I was able to make something so delicious
Found this recipe online and thought I would give it a shot since this dish is so yummy and the instructions seemed so easy to follow. I couldnt believe I was able to make something so delicious
- 1 tablespoon vegetable oil
- salt and pepper to taste
- 2 cups water
- 1/3 cup dried small white beans
- 3 pounds beef oxtails
- 1 medium yellow onion peeled and diced
- 1 medium tomato diced
- 2 cups canned or homemade beef stock
- few shots of tabasco pepper sauce
- 2 tablespoons freshly ground allspice
- 3 cloves garlic peeled and crushed
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (363g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, and turn off the heat. Allow to sit for 1 hour, covered, and then drain.
- Brown the oxtails well in the lard or 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 that 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 wish a thicker sauce. Be careful that the pot does not dry out. Season with salt, pepper, and Tabasco.
Requiring a generous four-hour commitment from start to finish, this preparation relies entirely on patience to break down tough connective tissue. Searing the three pounds of beef pieces thoroughly in hot oil before braising creates the essential fond that builds deep flavor foundations. Ground allspice, often called pimento in Caribbean cooking, provides the distinct aromatic backbone, pairing directly with fresh garlic, onion, and diced tomato. Dried small white beans require a preliminary hot-water soak of sixty minutes to kickstart hydration before joining the casserole ninety minutes into the simmer. Maintaining adequate liquid levels prevents scorching during the lengthy three-and-a-half-hour cooking window, which utilizes a covered six-quart stove-top vessel. Removing the lid during the final sixty minutes allows excess moisture to evaporate, concentrating the stock into a rich, clinging glaze. Common errors include rushing the initial brown or boiling the meat too aggressively, which toughens the collagen instead of melting it into gelatin. Finishing the dish with dashes of hot pepper sauce balances the inherent richness of the beef before serving.
