Carribean Oxtail Stew Recipe

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Carribean Oxtail Stew

Artist:	_	Yield:	4
Categories:	Appetizers, Asian, Caribbean, Central American, Chinese, Entrees, Ethnic, Fruits, North American, Soups & Stews	Rating:	0
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Ingredients:

3	lbs	Oxtail, trimmed
1		Onion, sliced
1/4	cup	Soy sauce
1/4	cup	Flour
1/2	tsp	Salt
1/2	tsp	Pepper
1/4	cup	Oil
1		Tomato, chopped
1		Bell pepper, chopped
1		Habanero chile, chopped
1		Garlic clove, pressed
6	cup	Hot water
3	tbsp	Molasses
1		Thyme sprig

Procedures:

1	Place oxtails in a large bowl.
2	Add sliced onion and soy sauce.
3	Mix well.
4	Refrigerate at leat 2 hours.
5	Combine flour, salt and pepper.
6	Dredge oxtails in mixture making sure all sides are covered.
7	Reserve onion.
8	Heat oil in a large dutch oven until hot.
9	Brown oxtails.
10	. Remove meat from pan, drain off all but 1-2 tablespoons oil.
11	. Add reserved onion, tomato, bell pepper, chili and garlic to pan and saute lightly, scraping up brown bits.
12	. Add hot water and molasses and stir well.
13	. Return oxtails to pan and cook over low heat for 1 1/2 hours.
14	. Add thyme sprig and continue to cook for 30 minutes longer.