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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. oxtails (beef)
- seasoning (1 1/2 teaspoons Caribbean, or jerk, divided)
- 2 Tbsp. canola oil
- 1 onion (medium, thinly sliced)
- 32 oz. chicken stock
- 31 oz. chickpeas (garbanzos, drained and rinsed)
- 14.5 oz. diced tomatoes (with green pepper, celery, & onion, undrained)
- 14.5 oz. diced potatoes (drained)
- 1/2 tsp. pepper
- 1 bay leaf
- 1 bay leaf
- 3 lb. oxtails (beef)
- seasoning (unchecked 1 1/2 tsp Carribean, or jerk)
- 32 oz. chicken stock
- 31 oz. chickpeas (garbanzos)
- 14.5 oz. diced potatoes
- 14.5 oz. diced tomatoes (with green pepper, celery, & onion)
- 1 onion (medium)
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