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April 03, 2007

Jamaican Dishes - Oxtail and Beans, Stew Peas And Rice

(Stew Peas and Oxtail )

Make wonderful Mouthwatering Jamaican dishes at home this weekend and surprise your loved ones, friends and relatives.

Oxtail and Beans

2 lb (1 kg) oxtail, jointed
¼ cup oil
5 cups water
2 tomatoes, chopped
2 onions, chopped
1 clove garlic, chopped
1 sprig thyme
3 slices hot pepper
salt and black pepper
½ lb cooked broad beans

Method

Wash and dry the pieces of oxtail and brown them in die oil. Add 4 cups (1 Vi pints, 1 litre) of water, bring to the boil, then lower the heat and simmer until the oxtail is tender, adding more water if necessary. Reduce the sauce to a thick gravy by increasing the heat, then add the tomatoes, onions, garlic, thyme, hot pepper, salt and black pepper. Stir for a few minutes, then add the remaining water and the broad beans. Mix them in, lower the heat, cover again, and simmer for 10 minutes or until the water evaporates leaving a thick gravy. Serve with rice. Enough for 4.
Another way of preparing the oxtail is to boil it until tender, and then add the seasonings. Excess liquid is removed by rapid boiling. This second method of preparation gives a less thick, rich sauce, but is perhaps less fattening.

Stew Peas and Rice

½ lb pig's tail
½ lb salt beef
2 cups red peas
2 lb (1 kg) shin of beef water
1 sprig thyme
1 clove garlic, crushed
2 stalks escallion, crushed
4 slices hot pepper, chopped
1 whole hot pepper
black pepper and salt
1 ½ cups flour for spinners

Method

Soak the pig's tail and the salt beef in plenty of cold water for an hour. In the meantime, clean the red peas of all grit and fluff, and wash in cold water. Wash the shin of beef and cut into small pieces. Put the peas into a large pan and add the soaked salt beef and pig's tail and the shin of beef. Add enough water to cover the meat and peas completely. Bring to the boil, then lower the heat to medium and simmer until the meat is tender and the peas almost disintegrating. This will take approximately 2 hours. Add water if necessary during the cooking.
When the meat and peas are tender, add the thyme, garlic, escallion, chopped and whole hot pepper and some black pepper. There should be no need for salt, but taste and see.
To make the spinners (tiny dumplings), add to the flour a pinch of salt and enough water to make a smooth dough. Make tiny elongated dumplings by rolling small pieces of dough between the palms. Add these to the stew and they will help to thicken and give body to it. If it is still not thick enough, mash some of the peas against the side of the pot and reduce the liquid by further boiling — not too much, or the peas will stick to the bottom and burn. Stew peas must be served very hot, as the dish tends to congeal as it gets cold. Serve it with fluffy rice, fried plantains, avocado slices and a salad. Enough for 5-6.

Posted by Willie Crawford at April 3, 2007 11:35 AM

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