MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Jamaican oxtail stew
  Categories: Jamaican, Soups/stews, Beef
       Yield: 4 Servings
     1/3 c  Dried small white beans
       1 tb Vegetable oil
       3 lb Beef oxtails
       3    Garlic cloves; peeled and cr
       1 md Yellow onion; peeled and dic
       1 md Tomato; diced
       2 c  Canned beef stock
       2 c  Water; (approximately)
       2 tb Freshly ground allspice; or
            Salt; to taste
            Black pepper, freshly ground
            Tabasco sauce; to taste
   Recipe by: Jeff Smith
      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.
      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.
      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.  This recipe serves 4 to 5.
     Comments:  I first tasted this dish in Kingston, Jamaica, at a
   colorful local restaurant called The Pepperpot.  I was really
   surprised by the brightness of flavor and for a moment both Craig, my
   assistant, and I were stumped.  The assertive flavor of allspice was
   so obvious that we missed it.
      This recipe is close to what is served at this wonderful
      Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-16-1991
   issue - The Springfield Union-News
     Formatted for MasterCook II by:  Joe Comiskey  {* Prodigy Service
   ID # JPMD44A}  on 09-06-1995