Jamaica Oxtail Stew - cooking recipe

Ingredients

1/3 c. dried small white beans
1 Tbsp. freshly rendered lard or vegetable oil
3 lb. beef oxtails
3 cloves garlic, peeled and crushed
1 medium yellow onion, diced
1 medium tomato, diced
2 c. water
2 Tbsp. freshly ground allspice
salt, pepper and Tabasco to taste

Preparation

Place beans and 1 cup of water in small saucepan; bring to a boil, cover and turn off heat.
Allow to sit 1 hour, then drain. Brown the oxtail well in lard or oil.
Place the oxtails in a 6-quart stove-top casserole.
Add the garlic, onion, tomato and enough water to just cover contents of pot.
Add allspice, salt and pepper.
Cover and simmer 3 1/2 hours, adding the beans after 1 1/2 hours.
Stir occasionally.
Remove lid last hour for a thicker sauce.
Season with salt, pepper and Tabasco.
Serve with white cooked rice.