Jamaican Oxtail Stew

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs oxtails
• 1/2 lb carrot, sliced
• 1 large onion, chopped
• 4 cups water (or 3 cups water and 1 cup beef stock)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon ground allspice
• 2 tablespoons tomato paste
• salt & freshly ground black pepper, to taste
• 1 bay leaf, crumbled
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• water, as needed

Recipe

• 1 clean oxtails, trim away any excess fat, and cut into 2-inch pieces.
• 2 combine all ingredients, except the dumplings, in a large, heavy saucepan.
• 3 cover and simmer for about 2 hours.
• 4 add water if necessary.
• 5 stir, add the dumplings, and return to low heat for 20 minutes.
• 6 serve hot.
• 7 flour dumplings:.
• 8 sift the flour and salt into a bowl and slowly add enough cold water to make a stiff dough.
• 9 (a sticky dough makes a soft pasty dumpling.).
• 10 knead in the bowl or on a lightly floured board until smooth.
• 11 break off small pieces about the size of a walnut and roll between your hands. it should be similar to a long tube with pointy ends. they're usually about 3-4 inches long.
• 12 add to the stew for the last 20 minutes of cooking.
• 13 *as an alternative to the dumplings, 1 1/2 cups large dry lima beans can be added with the other ingredients at the start of the cooking.
• 14 or 1 (16 oz.) can of lima beans can be drained and added 15 minutes before the end of the cooking time.