Caribbean Oxtail Stew

1. 1

   In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour).

2. 2

   Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.

3. 3

   Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).

* Per serving · 4 servings · Values may vary.

No additional tips available.