They are just right for braising and use in stews, soups, and stocks. Korean, Italian, and Carribean cuisines are all especially known for using oxtails. The Jamaican touch in this recipe is in the use of the allspice. Don't skip it. Use the recipe variations to add more Jamaican flavors
Ingredients:
1/3 cup small dried white beans
2 cups water, as needed, divided
3 pounds beef oxtails
1 tablespoon lard, freshly rendered, or vegetable oil
3 cloves garlic, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomato, diced
2 cups beef stock, homemade or canned
2 tablespoons freshly ground allspice, or to taste
Salt, to taste
Freshly ground black pepper. to taste
Tabasco sauce, to taste
Steps to Make It:
Gather the ingredients.
Place the beans in a small saucepan and add 1 cup of the water.
Bring to a boil, covered, and turn off the heat. Allow to sit for 1 hour, covered.
Then drain.
Brown the oxtails well in the lard or oil.
Place the oxtails in a 6-quart stovetop casserole, along with the garlic, onion, and tomato. Add the beef stock and enough water so that it just covers the contents of the pot. Then add the allspice, salt, and pepper.
Cover and simmer for 1 1/2 hours, then add the drained beans.
Simmer for an additional 2 hours, stirring occasionally. Remove the lid during the last hour of cooking if you prefer a thicker sauce. Be careful that the pot does not boil dry; if it looks imminent, add a bit more water.
Taste and add more salt and pepper, if needed, and a few shots of Tabasco, to taste.
Enjoy!
Dimlama Kyrgyz Vegetables Stew
