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| What You Need: |
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1/3 cup dried small white beans
1 tablespoon freshly rendered lard or vegetable oil
3 pounds beef oxtails
3 cloves garlic, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomato, diced
2 cups Beef Stock or use canned
2 cups water (approximately)
2 tablespoons freshly ground allspice, or to taste
Salt and freshly ground black pepper to taste
Few shots of Tabasco
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| How To Cook: |
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1. Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, and turn off the heat. Allow sitting for 1 hour, covered, and then drain.
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2. Brown the oxtails well in the lard or oil. Place the oxtails in a 6-quart stove-top casserole.
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3. Add the garlic, onion, and tomato. Add the Beef Stock and enough water so that it just covers the contents of the pot. Add the allspice, salt, and pepper.
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4. Cover and simmer for 3˝ hours, adding the drained beans after 1˝ hours. Stir occasionally.
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5. Remove the lid during the last hour of cooking if you wish a thicker sauce. Be careful that the pot does not dry out.
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6. Season with salt, pepper, and Tabasco.
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