I went to visit my friend's mom in Nicaragua. After surviving
destructive earthquakes, volcanoes, landslides and hurricanes, she fed me this
stew. Despite the name, it's actually pretty tasty. If you don't eat the ox
tails that is. Anyway, enjoy:
Ox Tail Stew
1/3 cup uncooked white beans
1 tablespoon lard
3 pounds of beef oxtails
3 cloves of garlic, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomato, diced
2 cups of beef stock
2 cups of water (about)
2 tablespoons ground allspice
salt and pepper to taste
few shots of hot sauce
Soak the beans in cold water overnight OR place beans in a small saucepan
with 1 cup of water and cover. Bring to a boil and turn of heat. Allow to
sit for 1 hour covered with the heat off.
In a heavy skillet brown the oxtails in lard. Place them in a large (about
6 quart) stove top casserole or stock pot. Add all the remaining ingredients
except the water and beans. Then, add just enough water to cover the contents
of the pot, this should be about 2 cups more or less.
Cover and simmer for 1 ½ hours. Drain the beans and add to the stock pot.
Continue cooking covered for an additional 1 ½ hours. Stir occasionally and
add additional water if necessary, you do not want the pot to dry out. If
you like a thick stew, remove the lid during the last half hour of cooking.
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