Jamaica Oxtail Stew

• 1/3 c. dried small white beans
• 1 Tbsp. freshly rendered lard or vegetable oil
• 3 lb. beef oxtails
• 3 cloves garlic, peeled and crushed
• 1 medium yellow onion, diced
• 1 medium tomato, diced
• 2 c. water
• 2 Tbsp. freshly ground allspice
• salt, pepper and Tabasco to taste

1. Place beans and 1 cup of water in small saucepan; bring to a boil, cover and turn off heat.
2. Allow to sit 1 hour, then drain. Brown the oxtail well in lard or oil.
3. Place the oxtails in a 6-quart stove-top casserole.
4. Add the garlic, onion, tomato and enough water to just cover contents of pot.
5. Add allspice, salt and pepper.
6. Cover and simmer 3 1/2 hours, adding the beans after 1 1/2 hours.
7. Stir occasionally.
8. Remove lid last hour for a thicker sauce.
9. Season with salt, pepper and Tabasco.
10. Serve with white cooked rice.

white beans, freshly rendered lard, beef oxtails, garlic, yellow onion, tomato, water, freshly ground allspice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954793 (may not work)