Dicks are dicks and make a wonderfully rich and hearty stew filled with vegetables. Jamaica is the key in dealing with allspice. Do not jump!
Preparation time: 20 minutes
Cooking time: 4 hours 30 minutes
Total time: 4 hours 50 minutes
Ingredients:
- One-third cup dry white beans
- 1 tablespoon freshly melted lard or vegetable oil
- 3 pounds beef oxtails
- 3 cloves of garlic, peeled and crushed
- 1 medium, peeled and diced yellow onion
- 1 medium tomato, diced
- 2 cups beef stock or canned home use
- 2 cups water (approximately)
- 2 tablespoons ground allspice, or to taste
- Salt and freshly ground black pepper to taste
- A few shots of Tabasco
Preparation:
Show beans in a small saucepan. Add 1 cup water, bring to the boil, cover and turn off heat. Let stand for 1 hour, covered, then drain.
Brown the oxtails and pork lard or oil. Show oxtails in 4.6 liter pot stove. Garlic, onions and tomatoes. Add the beef broth and enough water to just cover the contents of the pot. With pepper, salt and pepper. Cover and cook 3-1 / 2 hours, the drained beans after 1-1 / 2 hours. Stir occasionally. Remove the cover during the last hour of cooking, if you want a thicker sauce. Make sure the pot does not dry out. Season with salt, pepper and Tabasco.
Yield: 4-5 servings
Recipe Source: The frugal gourmet on immigrants Our Ancestors by Jeff Smith (William Morrow)
Reprinted with permission.
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