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This recipe comes from "The Illustrated Food and Cooking of the Caribbean Central and South America" by Jenni Fleetwood and Marina Filipelli. I have adapted it to include pressure cooker instruction to cut down on cooking time. I also use canned beans for convenience. If using fresh, use 1 cup dried beans, soak overnight, and cook them about 1 1/4 hours in a separate pot.
- 3 1⁄2 lbs oxtails, chopped into pieces
- 1 onion, finely chopped
- 3 bay leaves
- 4 fresh thyme sprigs
- 3 whole cloves
- 7 1⁄2 cups water
- 15 ounces butter beans or 15 ounces lima beans or 15 ounces navy beans, drained
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste
- 14 ounces diced tomatoes
- 1 teaspoon ground allspice
- 1 hot chili pepper
- salt & freshly ground black pepper
- In a large soup pot or Dutch oven, place oxtails, onion, bay leaves, thyme, cloves, and water; bring to a boil, cover, reduce heat and simmer until meat is tender, about 2 1/2 hours. (Alternatively, place these ingredients in a pressure cooker, cover, bring to pressure, reduce heat and cook until meat is tender, about 1 hour).
- Once the oxtails are cooked, add the garlic, tomato paste, tomatoes, allspice, chili pepper; season with salt and pepper.
- Stir in the beans and simmer, covered, 20 minutes. (10 minutes in a pressure cooker).