Prep 10 mins
Cook 1 hr
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.
- 1587.57 g oxtails, chopped into pieces
- 1 onion, finely chopped
- 3 bay leaves
- 4 fresh thyme sprigs
- 3 whole cloves
- 1774.42 ml water
- 425.24 g butter beans or 425.24 g lima beans or 425.24 g navy beans, drained
- 2 garlic cloves, crushed
- 14.79 ml tomato paste
- 396.89 g diced tomatoes
- 4.92 ml 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).