ou finish making this stew.When the stew is ready, you may
he stew, heat the oil in a large pan, add the oxtail
ver medium-high heat; brown oxtail, about 3 minutes per side
Marinade: put the clean oxtail in a large bowl and
ver medium-high heat. Add oxtail and cook until browned on
eat until smoking. Brown the oxtail in batches, and set aside
he onion mixture into the oxtail. Allow to cook for 20
ot with rice. See my recipe for rice.
Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.
(If oxtails are fatty, prepare recipe to this point. Cool and
Rinse the oxtail chunks and, using a large
ong.
Add to the stew for the last 20 minutes
Season the oxtail with salt and pepper.
Place oxtail in a shallow dish. Combine
Toss the oxtail with the onion, green onion,
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
Combine oxtail, onion, thyme, browning sauce, scallions,
Serve hot.
Note: The recipe lists tomatoes in the directions
week.
Make the Stew: Wash the chicken pieces in
Rinse the oxtail, then place in a large