Jeremy’s Tasting Notes &c.

I purchased a package of oxtails at Costco, with enough for two batches of stew. Here’s the first one I made a couple nights ago. I had forgotten to soak beans for it, so I used canned beans, and they actually worked quite well. It’s a bit approximate because I’m not sure I remember it all.

Braised Oxtail Stew #1
2lb (approximately 5-6) oxtails
2 cans diced tomato with liquid
1 can pinto beans
2 large onions, diced
5 cloves garlic, fine dice
chicken stock
bay leaves
oregano
allspice
habanero hot sauce

Trim oxtails of excess fat, then rinse in a water/white vinegar mix. Pat dry and season. Heat some vegetable oil in a heavy pot until nearly smoking. Brown the oxtails on all sides and remove to a plate. Pour off excess fat, then cook onions in the fat until they soften and begin to brown. Add tomatoes to pan, deglazing with the liquid. Add the oxtails, garlic, bay, oregano, and allspice. Add stock to nearly cover the meat. Cover and simmer over very low heat until oxtails are tender, several hours at least. Remove oxtails, trim meat from bones, and replace meat in the stew. Add beans 15 minutes before end of cooking. Season to taste with habanero hot sauce, salt, and pepper. Serve with rice.