Post by jamaicacooking on May 31, 2007 21:16:19 GMT -6
Oxtail and Beans
2 lb (1 kg) oxtail, jointed
1/4 cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
1 clove garlic, chopped
1 sprig thyme
3 slices hot pepper
salt and black pepper
1/2 lb. cooked broad beans
Method
Wash and dry the pieces of oxtail and brown them in oil. Add 4 cups of water, bring to the boil, then lower the heat and simmer until the oxtail is tender, adding more water if necessary. Reduce the sauce to a thick gravy by increasing the heat, then add the tomatoes, onions, garlic, thyme, hot pepper, salt and black pepper. Stir for a few minutes, then add the remaining water and the broad beans. Mix them in, lower the heat, cover again, and simmer for 10 minutes or until the water evaporates leaving a thick gravy. Serve with rice and peas. Enough for 4.
Happy Weekend!
www.jamaicacooking.com
2 lb (1 kg) oxtail, jointed
1/4 cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
1 clove garlic, chopped
1 sprig thyme
3 slices hot pepper
salt and black pepper
1/2 lb. cooked broad beans
Method
Wash and dry the pieces of oxtail and brown them in oil. Add 4 cups of water, bring to the boil, then lower the heat and simmer until the oxtail is tender, adding more water if necessary. Reduce the sauce to a thick gravy by increasing the heat, then add the tomatoes, onions, garlic, thyme, hot pepper, salt and black pepper. Stir for a few minutes, then add the remaining water and the broad beans. Mix them in, lower the heat, cover again, and simmer for 10 minutes or until the water evaporates leaving a thick gravy. Serve with rice and peas. Enough for 4.
Happy Weekend!
www.jamaicacooking.com