Name: Oxtail Stew
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 6 to 8 servings
Ingredients: 7 pounds beef oxtails; 1 pound onions, minced; 1 ounce salt; 1 ounce sugar; 1/2-ounce garlic powder; 1/4 cup ketchup; 1/3 cup soy sauce; 2 teaspoons liquid browning or soy sauce; 1 teaspoon ground allspice; 2 tomatoes, diced; 1 bunch scallions, minced; 2 cans butter beans, drained; Cornstarch mixed with a little cold water, if necessary

Directions

Put the oxtails, onions, salt, sugar, garlic powder, ketchup, soy sauce, liquid browning, allspice, tomatoes and scallions in a 10- to 12-quart pot. Fill with enough water to cover everything. Bring to a boil, then reduce the heat to medium or medium-low and cook until tender, 2 hours. Add the beans and stir. Thicken with cornstarch if using.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Alfred Kong, Jamaica Kitchen, Kendall Lakes, FL

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Oxtail Stew

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