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
Rinse the oxtail chunks and, using a large
celery and remaining salt to stew. Cover and bake for about
Rinse the oxtail, then place in a large
he excess fat off the oxtail.
In a large pot
reduce heat, and simmer until oxtail is very tender, about 3
rown the oxtails and beef stew meat on all sides. Add
br>Combine drained oxtails and stew meat in a large pot
In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.
r more.
Combine water, oxtail, carrots, onion skin, garlic skin
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.
Place oxtail pieces in large pot; add enough water to cover. Bring to a boil; lower heat and simmer for 1 1/2 hours or until tender.
o thicken and flavour the stew.
Instead - Mix the contents
n butter in a large stew pot.
Add water, salt
eas to oxtails.
Simmer stew uncovered until peas are just