Jamaican Oxtail Stew
Recipe type: Soups and Stews
  • 2 Cups canned beef stock
  • 2 Cups water; (approximately)
  • 2 Tablespoons freshly ground allspice; or salt, to taste
  • black pepper, freshly ground
  • Tabasco sauce, to taste
  • 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
  1. 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.
  2. Brown the oxtails well in the oil. Place the oxtails in a 6-quart stove-top casserole.
  3. 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.
  4. Cover and simmer for 3 1/2 hours, adding the drained beans after 1 1/2 hours. Stir occasionally.
  5. 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.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.