Quoting Michael Loo to Ruth Haffly <=-

Title: Ox Tail Soup
It's popular everywhere there are cattle and poor people.

Like chicken wings and spareribs, beef tails are no longer poor
peoples' food. They were $24/kg here the last time I looked!

I make my oxtail soup with bone-in blade steaks, a packet of gelatin
and Better Than Bouillon beef base,

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Oxtail Stew
Categories: Caribbean, Beef, Stews, Chilies, Beans
Yield: 6 Servings

1/3 c Dried broad beans
1 tb Vegetable oil
3 lb Beef oxtails
3 cl Garlic; minced
1 md Yellow onion; diced
1 Scotch Bonnet; finely minced
2 Tomatoes; diced
2 c Canned beef stock
2 c Water or more
2 ts Freshly ground allspice
1/2 ts Thyme
S&P
2 c Cassava, peeled and diced

Place beans in a small saucepan. Add 1 cup of the water, bring to
a boil, covered, then turn off the heat. Allow to sit for 1 hour,
covered.

Place the oxtails in a large stove top pot and brown in the oil.
Add the garlic, onion, chile pepper and tomatoes. Add the beef
stock and enough water so it just covers the contents of the pot.
Add the allspice, salt and pepper. Cover and simmer for 3 1/2
hours, adding the beans after 2 hours. Stir occasionally, adding
more water if necessary. Add the thyme and cassava for the last
half hour of cooking.

After Island Flava on Dalhousie near the Byward Market in Ottawa's
Lower Town.

JW

MMMMM

Cheers

Jim


... No rules! So long as your stew is stew-like you're OK.

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