Recipe - Jamaican Oxtails

3 pound Oxtails, trimmed
1 Onion, cut or sliced up
One fourth cup Soy sauce
One fourth cup Flour
One half teaspoon Salt
1 teaspoon Pepper
One fourth cup Oil
1 Tomato, chopped
1 Bell pepper, chopped
1 Habanero chile, chopped
1 Garlic clove, pressed
6 cup Hot water
3 tablespoon Molasses
1 Thyme sprig

: Place oxtails in a large bowl. Add cut or sliced up onion and soy sauce. Mix
well. Refrigerate at least 2 hours.
: Combine flour, salt and pepper. Dredge oxtails in mixture making sure
all sides are covered. Reserve onion. Heat oil in large Dutch oven until
hot. Brown oxtails.
: Remove meat from pan, drain off all but 12 tablespoons oil. Add
reserved onion, tomato, bell pepper, chile and garlic to pan and saute
lightly, scraping up brown bits. Add hot water and molasses and stir well.
Return oxtails to pan and cook over low heat for 1One half hours. Add thyme
sprig and continue to cook 30 minutes longer.

Posted to MMRecipes Digest V4 #086 by BobbieB1@aol.com on Mar 25, 1997