1/3 cup dried small white beans <BR>1 tablespoons vegetable oil <BR>3 lb beef oxtails <BR>3 garlic cloves; peeled and crushed <BR>1 medium yellow onion; peeled and diced <BR>1 medium tomato; diced<br><br>2 cups canned beef stock<BR>2 cups water; (approximately) <BR>2 tablespoons freshly ground allspice; or salt; to taste <BR>Black pepper, freshly ground <BR>Tabasco sauce; to taste
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. <BR><BR>Brown the oxtails well in the oil. Place the oxtails in a 6-quart stove-top casserole. <BR><BR>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. <BR><BR>Cover and simmer for 3 1/2 hours, adding the drained beans after 1 1/2 hours. Stir occasionally. <BR><BR>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.<br><br><br><br>