Recipe#5810

Title: JAMAICAN OXTAILS

   3       lb           Oxtails, trimmed
   1                    Onion, sliced
     1/4   c            Soy sauce
     1/4   c            Flour
     1/2   ts           Salt
   1       t            Pepper
     1/4   c            Oil
   1                    Tomato, chopped
   1                    Bell pepper, chopped
   1                    Habanero chile, chopped
   1                    Garlic clove, pressed
   6       c            Hot water
   3       tb           Molasses
   1                    Thyme sprig
     Place oxtails in a large bowl.  Add sliced 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 1-2
  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 1-1/2 hours.  Add thyme sprig and continue to
  cook 30 minutes longer.