Jamaican Oxtail Stew

• 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
• Flour Dumplings
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• water, as needed

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.

oxtails, carrot, onion, water, thyme, ground allspice, tomato paste, salt, bay leaf, flour, flour, salt, water

Taken from www.food.com/recipe/jamaican-oxtail-stew-184124 (may not work)