[CH] Nicaraguan Oxtail Stew

Jim Weller (arcticchef@theedge.ca)
Wed, 19 Jan 2005 21:12:55 -0700 

Here's another recipe that has an ingredient list very similar to chili but 
turns out differently once again.

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Nicaraguan Oxtail Stew
  Categories: Latin amer, Beef, Stews, Chilies, Beans
       Yield: 6 Servings

     1/3 c  Uncooked white beans
       1 tb Lard
       3 lb Beef oxtails
       3    Cloves of garlic, peeled and
            Crushed
       1 md Yellow onion, peeled and
            Diced
       1 md Tomato, diced
       2 c  Beef stock
       2 c  Water (about)
       2 tb Ground allspice
            Salt and pepper to taste
            Few shots of hot sauce

   My grandmother in Nicaragua used to make this dish all the time. My
   friends from Jamaica insist it tastes just like what they made in
   their country. I don't know the true origin of this dish, but either
   way it is very good.

   Soak the beans in cold water overnight OR place beans in a small
   saucepan with 1 cup of water and cover. Bring to a boil and turn of
   heat. Allow to sit for 1 hour covered with the heat off.

   In a heavy skillet brown the oxtails in lard. Place them in a large
   (about 6 quart) stove top casserole or stock-pot. Add all the
   remaining ingredients except the water and beans. Then, add just
   enough water to cover the contents of the pot, this should be about 2
   cups more or less.

   Cover and simmer for 1 hour. Drain the beans and add to the stock-pot.
   Continue cooking covered for an additional 1 hour. Stir occasionally
   and add additional water if necessary, you do not want the pot to dry
   out. If you like a thick stew, remove the lid during the last half
   hour of cooking.

   Nicaraguan Recipes, somewhere on the net

MMMMM

Cheers

Jim, in Yellowknife, getting lighter, still cold





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