Oxtail Stew
Serves: 6
Marley Adams
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
340 g
Dried Lima Beans1810 g
Oxtail2 large
Vidalia Onion (chopped)1 bunch
Thyme (fresh)2 tbsps
Red Pepper Flake4 tsps
Hot Paprika2 tbsps
Hot Sauce4 tbsps
Gravy (master)6 cups
Beef Broth (low-sodium)4 tsps
Tomato Paste2 tbsps
Salt2 cups
RiceDirections:
1
In a large bowl, cover lima beans with water, cover with a towel and soak overnight
2
In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally
3
Add enough water to just cover the oxtails and bring the mixture to a boil
4
Lower to a simmer, cover and cook 2 hours
5
Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid
6
At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed
7
Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally
8
In the last 1/2 hour of cook time, season with 2 tablespoons salt
9
Serve with rice
10
Rinse rice 3 times to remove starch
11
Put rice in a medium saucepan
12
Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail
13
Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes
14
Remove from heat and let rice stand another 5 minutes, covered
15
Yield: 4 to 6 servings