Tails are oxtail and a rich and delicious hearty stew full of vegetables. Contact Jamaica is the use of allspice. Do not jump!
Preparation time: 20 minutes
Cooking time: 4 hours and 30 minutes
Total time: 4 hours 50 minutes
Ingredients:
- 1/3 cup dried small white beans
- 1 tablespoon freshly made pork lard or vegetable oil
- 3 pounds beef bull cock
- 3 cloves garlic, peeled and crushed
- 1 medium yellow onion, peeled and diced
- 1 medium tomato, diced
- 2 cups beef stock or canned household
- 2 cups water (approximately)
- 2 tablespoons freshly ground pepper Jamaica, 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 a boil, cover and turn off heat. Let stand for 1 hour, covered, then drain.
Saute oxtails in lard or oil well. Put the oxtail in the oven 6 quart pot. Garlic, onions and tomatoes., Add the beef broth and enough water to cover the contents of the pot. With pepper, salt and pepper. Cover and simmer for 3-1/2 hours, add the drained beans after 1-1/2 hours. Stir occasionally. Remove the lid during the last hour of cooking, if you want a thicker sauce. Make sure that the pot does not dry out. Season with salt, pepper and Tabasco.
Yield: 4-5 servings
Recipe Source: The Frugal Gourmet on our Immigrant Ancestors by Jeff Smith (William Morrow)
Reprinted with permission.
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