Servings: 4-5

1/3 cup dried small white beans
1 tablespoons vegetable oil
3 lb beef oxtails
3 garlic cloves; peeled and crushed
1 medium yellow onion; peeled and diced
1 medium tomato; diced

2 cups canned beef stock
2 cups water; (approximately)
2 tablespoons freshly ground allspice; or salt; to taste
Black pepper, freshly ground
Tabasco sauce; to taste

Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, then turn off the heat. Allow to sit for 1 hour, covered, then drain.
Brown the oxtails well in the oil. Place the oxtails in a 6-quart stove-top casserole.
Add the garlic, onion and tomato. Add the beef stock and enough water so it just covers the contents of the pot. Add the allspice, salt and pepper.
Cover and simmer for 3 1/2 hours, adding the drained beans after 1 1/2 hours. Stir occasionally.
Remove the lid during the last hour of cooking if you want a thicker sauce. Be careful the pot does not dry out. Season with salt, pepper and Tabasco sauce.