Jamaican Oxtail Stew

• small white beans cup Dried
• 1 tablespoon vegetable oil
• 3 pounds oxtails Beef
• 3 garlic cloves peeled and crushed
• 1 yellow onion medium, peeled and diced
• 1 medium tomato diced
• 2 cups beef stock Canned
• 2 cups water approximately
• 2 tablespoons ground allspice Freshly, or to taste
• salt to taste
• freshly ground black pepper to taste
• Tabasco Sauce to taste

1. Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, then turn off the heat. Allow to sit for 1 hour, covered, then drain.
2. Brown the oxtails well in the oil. Place the oxtails in a 6-quart stove-top casserole. Add the garlic, onion and tomato. Add the beef stock and enough water so it just covers the contents of the pot. Add the allspice, salt and pepper. Cover and simmer for 3 1/2 hours, adding the drained beans after 1 1/2 hours. Stir occasionally.
3. Remove the lid during the last hour of cooking if you want a thicker sauce. Be careful the pot does not dry out. Season with salt, pepper and Tabasco sauce.

white beans, vegetable oil, oxtails beef, garlic, onion, tomato, beef stock, water, ground allspice, salt, freshly ground black pepper, tabasco sauce

Taken from www.yummly.com/recipe/Jamaican-Oxtail-Stew-1661922 (may not work)