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Print this Recipe    Oxtail Stew

OXTAILS STEW
Jamaica
Serving for 4.

1 oxtail, about 2-2.5 lb, cut up
4 tablespoons cornflour
2 tablespoons cooking oil
salt and black pepper
4 rashers (slices) bacon (sugar cured, rindless)
2 medium onions, sliced
1 clove garlic, crushed
4 carrots, pared and sliced
1 cup peeled chopped tomatoes
1 pint (16 fl. oz) hot water
2 stalks green onions, finely sliced
1 spring thyme
1 can butter beans (lima beans)

Trim away excess fat and place oxtail in boiling water for 2 to 3
minutes to blanch. Drain well on absorbent paper and coat with
cornflour. Sprinkle with salt and pepper. Heat oil in heavy
skillet and brown oxtail on both sides removing when brown. Pour
off excess fat. Dice bacon and fry for a few minutes. Return
oxtail to pot with bacon, add carrots, onion, garlic, tomatoes and
hot water. Cover and simmer gently for 3.5 to 4 hours or until
oxtail is almost tender. At this stage add more liquid if necessary
and season. Cover and simmer for 20 to 30 minutes. Add the butter
beans and allow to simmer for 3 to 4 minutes.

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10 of 15 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Delicious with good bread, January 17, 2005 - 06:25 PM
Reviewer: Heath from San Francisco, CA
I tried this one and was really happy with it. The corn flour and beans make it unique. I had trouble finding lima beans when I made it, so I used navy beans and they were really good in it. Enjoy!

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