Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Oxtails, trimmed
1 Onion, sliced
1/4 c Soy sauce
1/4 c Flour
1/2 ts Salt
1 t Pepper
1/4 c Oil
1 Tomato, chopped
1 Bell pepper, chopped
1 Habanero chile, chopped
1 Garlic clove, pressed
6 c Hot water
3 tb Molasses
1 Thyme sprig
Place oxtails in a large bowl. Add sliced onion
and soy sauce. Mix well. Refrigerate at least 2
hours.
Combine flour, salt and pepper. Dredge oxtails in
mixture making sure all sides are covered. Reserve
onion. Heat oil in large Dutch oven until hot. Brown
oxtails.
Remove meat from pan, drain off all but 1-2
tablespoons oil. Add reserved onion, tomato, bell
pepper, chile and garlic to pan and saute lightly,
scraping up brown bits. Add hot water and molasses
and stir well. Return oxtails to pan and cook over low
heat for 1-1/2 hours. Add thyme sprig and continue to
cook 30 minutes longer.
