West Indian Oxtail Stew Recipe

• 1 pound oxtails
• 2 onions
• 1 pound pumpkin
• 1/4 teaspoon Tabasco
• 1/2 teaspoon salt
• 4 garlic sections
• 1 green bell pepper, seedless and minced
• 1 teaspoon oregano
• 1 teaspoon fresh parsley, minced
• 1 pound yams, cut in quarters
• 2 ripe plantains, peeled and cut quarters
• 1/2 teaspoon red pepper
• 2 beef bouillon cubes
• Dash of black pepper
• 3 quart. water
• Orange juice
• 2 tbsp. wine vinegar

1. Brown oxtails in skillet.
2. Add in water and bouillon cubes.
3. Add in garlic, onions, peppers, parsley, oregano, vinegar and orange juice.
4. Cover and cook, simmer, for 2 to 3 hrs.
5. Add in salt and Tabasco.
6. Cover and simmer additional 1 1/2 hrs with all remaining ingredients.
7. Additional vegetables may be added.

oxtails, onions, pumpkin, tabasco, salt, garlic, green bell pepper, oregano, fresh parsley, yams, plantains, red pepper, black pepper, water, orange juice, wine vinegar

Taken from cookeatshare.com/recipes/west-indian-oxtail-stew-24356 (may not work)