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Oxtail and Butter Beans Recipe

Posted by | October 05, 2013 | Recipes | No Comments

Jamaican-Oxtail-and-Butterbean-Stew1

Ingredients:

  • 3 pounds oxtail
  • 2 medium onions
  • 4 medium carrots
  • 1 clove garlic
  • 1 cup tomatoes
  • 4 teaspoons cornflour
  • 1 teaspoon salt
  • 2 tablespoons black pepper
  • 1/4 cup Grace Vegetable Oil
  • 4 rashers Grace Streaky Bacon
  • 8 cups hot water
  • 2 stalks escallion
  • 1 sprig thyme
  • 2 cans Grace Butter Beans
Adequate for 4 person serving.

 Directions:

  1. Cut oxtail into bite size pieces, slice onions, and carrots, crush garlic, chop tomatoes and finely chop escallion.
  2. Trim away excess fat and place oxtail pieces in boiling water for 2-3 minutes to scald.  Dry well on absorbent paper and coat with cornflour.  Sprinkle with salt and black pepper.
  3. Heat oil in a heavy bottom pot and brown oxtail on both sides; pour off excess oil.
  4. Dice bacon and fry for a few minutes.
  5. Return oxtail to pot with bacon along with carrot, onion, garlic, tomatoes and hot water.
  6. Cover and simmer gently for 3 hours or until oxtail is almost tender.  (A pressure cooker may be used to shorten the cooking time).
  7. Add more liquid, if necessary, and correct seasoning.
  8. Cover and simmer for a final 20-30 minutes.
  9. Add the Grace Butter Beans and allow to heat through.

 

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