NICARAGUAN OXTAIL STEW

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NICARAGUAN OXTAIL STEW

NICARAGUAN OXTAIL STEW. Alimento Base: Oxtail, 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 off heat. Allow to sit for 1 hour covered with the heat off. In a heavy...
Tiempo de preparación 3 h 20 min
Tiempo total 3 h 20 min
Plato Oxtail
Cocina Nicaragua
Raciones 6 comensales

Ingredientes
  

  • 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
  • 2 tablespoons ground allspice
  • Salt and pepper to taste
  • Few shots of hot sauce

Elaboración paso a paso
 

  • Preparation
  • 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 off 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 1/2 hours.
  • Drain the beans and add to the stock pot. Continue cooking covered for an additional 1 1/2 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.