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
Place meat in the bottom of a 4 quart crock pot. Lightly season with salt and pepper.
Add veggies in layers, season each layer.
Cover meat and veggies with the sauce.
Cover and cook on low for 8-10 hours.
If stew is too soupy for your taste, sprinkle in some more tapioca and stir until desired consistency. This can be done up to 1/2 hour before serving.
In a stew pot with top, simmer all ingredients except for vegetables for 1 1/2 hours.
Add vegetables and cook another 40 minutes.
Makes 4 to 6 servings.
Cut off top of pumpkin to make a lid.
Clean out seeds and pulp.
Bake hollowed out pumpkin shell on oven rack at 300\u00b0 for approximately 1 1/2 hours.
Fill with hot beef stew; continue baking an additional hour (stew will pick up some flavor from pumpkin).
Remove from oven; serve, using the pumpkin as your serving dish.
Yummy and decorative on a cold fall night.
(If oxtails are fatty, prepare recipe to this point. Cool and
Rinse the oxtail chunks and, using a large
Serve hot.
Note: The recipe lists tomatoes in the directions
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.