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Add a photoServings: 4
Ingredients
- 1/3 c. Dry small white beans
- 1 Tbsp. Vegetable oil
- 3 lb Beef oxtails
- 3 x Garlic cloves peeled and crushed
- 1 med Yellow onion peeled and diced
- 1 med Tomato diced
- 2 c. Canned beef stock
- 2 c. Water (approximately)
- 2 Tbsp. Freshly grnd allspice or possibly to taste Salt to taste Freshly-grnd black pepper to taste Tabasco sauce to taste
Directions
- Place beans in a small saucepan. Add in 1 c. 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-qt stove-top casserole. Add in the garlic, onion and tomato. Add in the beef stock and sufficient water so it just covers the contents of the pot. Add in the allspice, salt and pepper. Cover and simmer for 3 1/2 hrs, adding the liquid removed beans after 1 1/2 hrs. 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.
- Comments: 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 which we missed it.
- This recipe is close to what is served at this wonderful restaurant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 37 | 31% |
| Total Fat 4.16g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 404mg | 17% |
| Potassium 509mg | 15% |
| Total Carbs 16.41g | 4% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.16g | 1% |
| Protein 6.13g | 10% |
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