West Indian Oxtail Stew

WEST INDIAN OXTAIL STEW

1 lb. oxtails 2 onions 1 lb. pumpkin 1/4 tsp. Tabasco 1/2 tsp. salt 4 garlic sections 1 green bell pepper, seedless and chopped 1 tsp. oregano 1 tsp. fresh parsley, chopped 1 lb. yams, cut in quarters 2 ripe plantains, peeled and cut quarters 1/2 tsp. red pepper 2 beef bouillon cubes Dash of black pepper 3 qt. water Orange juice 2 tbsp. wine vinegar

Brown oxtails in skillet. Add water and bouillon cubes. Add garlic, onions, peppers, parsley, oregano, vinegar and orange juice. Cover and cook, simmer, for 2 to 3 hours. Add salt and Tabasco. Cover and simmer additional 1 1/2 hours with all other ingredients. Additional vegetables may be added.

Contributed by :
* World Recipes Y-Group