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

Directions

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