Jamaican Oxtail Stew

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

Posted to MM-Recipes Digest V4 #195 by „Griff“ <wgriffin@ix.netcom.com> on
Jul 28, 1997

Beaver Tail Beans (recipe)

Ingredients for 2 servings
1 Beaver tail
1 Onion chopped
salt
pepper
Pot of beans
recipe preparation

Blister tail over fire until skin loosens (or dip into boiling water for a couple minutes). Pull of skin. Cut up meat and boil with a pot of beans. Add salt and pepper to taste. Add chopped onions to enhance flavor. Beaver tail is also good roasted over a campfire or in the oven.

O’briens with Jicama and Creole Spices

6 Servings

2 1/2 c Russet potatoes, scrubbed;
-cut in 1/2″ cubes
1 tb Vegetable oil
Salt and pepper
1 c Jicama; cut in 1/2″ cubes
1/3 c Chopped onion
2/3 c Red, green, and yellow bell
-peppers; chopped
2 tb Chopped cilantro
1 tb Chopped parsley
Salt and pepper; to taste
Cre-Ol, Spicy (see recipe)

[1] In a heavy, deep, skillet, or wok, heat the oil and add the potatoes,
tossing the potatoes to coat. Add a little salt and freshly ground pepper.
Add the jicama. Reduce heat to moderate. Cover and cook, stirring often,
until the potatoes are light brown and tender but firm, about 10 minutes.
[2] Add onion and cook about 2-3 minutes. Add the peppers, toss and heat
through, about 2 minutes. Turn off the heat. Season with 1 or 2 teaspoons
of the spice blend. Serve with roasted chicken pieces, and sweet-sour slaw
(like KFC’s).
NOTES : Pan fried potatoes, onions, and peppers, done chunky style with
the
skins on. There’s a sweet crunch of jicama, creole spices, and a
hint of
Cuban cinnamon.