1/3 c Dried small white beans
1 tb Vegetable oil
3 lb Beef oxtails
3 Garlic cloves; peeled and cr
1 md Yellow onion; peeled and dic
1 md Tomato; diced
2 c Canned beef stock
2 c Water; (approximately)
2 tb Freshly ground allspice; or
Salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste
Recipe by: Jeff Smith
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.
Brown the oxtails well in the oil. Place the oxtails in a 6-quart
stove-top casserole.
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.
Cover and simmer for 3 1/2 hours, adding 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. 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 that we missed it.
This recipe is close to what is served at this wonderful
restaurant.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991
issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service
ID # JPMD44A} on 09-06-1995
