Nicaraguan Oxtail Stew

Name: Nicaraguan Oxtail Stew
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

11 ingredients

6 steps

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

Directions

1

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.
2

Brown the oxtails in lard, and place in a large casserole or crock pot.
3

Add all remaining ingredients except the 2 cups water and beans.
4

Aside from the 2 cups water, cover food in the casserole or crock pot with just enough water to cover.
5

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).
6

Remove lid and allow to cook uncovered to make a thicker stew,.