Nicaraguan Oxtail Stew - cooking recipe

Ingredients

1/3 cup uncooked white beans
1 tablespoon lard or 1 tablespoon vegetable shortening
3 lbs of beef oxtails
3 garlic cloves, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomatoes, diced
2 cups beef stock
2 cups water (approximate)
2 tablespoons ground allspice
salt and pepper
hot sauce

Preparation

Place beans in a pot and cover with cold water. Bring to a rolling boil and boil for 3 minutes. Remove from heat and cover with pan lid.
Brown the oxtails in lard, and place in a large casserole or crock pot.
Add all remaining ingredients except the 2 cups water and beans.
Aside from the 2 cups water, cover food in the casserole or crock pot with just enough water to cover.
Simmer for 1 1/2 hours, then drain the beans form their cooking liquid and add to pot, then simmer 1 1/2 hours more, stirring occasionally. This may need more time if a slow cooker is used (approximately 3-4 hours then add beans, then 3-4 hours more).
Remove lid and allow to cook uncovered to make a thicker stew,.