Jamaican Stewed Oxtails



2 lbs oxtail, cut into chunks (you can substitute Turkey Necks)
1/4 cup oil or drippings
4 cloves garlic sliced then mashed in salt to puree consistency
4 oz onion chopped
4 oz carrot, chopped
1/2 cup chopped sweet pepper
1/4 cup flour
2 tbsp tomato Paste or Puree
Water or Stock, to cover
1 clove garlic
1/2 tsp dried thyme
2 pimento berries, crushed
salt and pepper to taste
*** Add Hot Peppers if you like


1. Cot the meat into sections. Trim excess fat
2. Fry on all sides in hot fat to brown.
3. Place in a braising pan or Dutch Oven.
4. Add the onion and carrot.
5. Mix in the flour.
6. Add tomato puree, water or stock, garlic, thyme and allspice.
7. Bring to a simmer and simmer over low heat for 2 1/2 hours.
8. Add sweet peppers and adjust seasonings. Cook for a further 10 minutes
9. Remove from heat and serve.

Serves 4
Served here with Steamed Rice and Avocado Mango Salad

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