Photo: Oxtail Stew Recipe
Ingredients
- 12 ounces dried lima beans
- 4 pounds oxtails
- 2 large Vidalia onions, chopped
- 3 scallions, chopped
- 4 garlic cloves, smashed
- 1 bunch fresh thyme
- 2 tablespoons red pepper flakes
- 4 teaspoons hot paprika
- 2 bay leaves
- 2 tablespoons hot sauce
- 4 tablespoons gravy master
- 6 cups low-sodium beef broth
- 4 teaspoons tomato paste
- 2 tablespoons salt
- Right rice, recipe follows
Directions
In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
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.
Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with rice.
Right Rice:
- 2 cups rice
Rinse rice 3 times to remove starch. Put rice in a medium saucepan. 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. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let rice stand another 5 minutes, covered.
Yield: 4 to 6 servings
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By djh1118
Michigan
on January 07, 2013
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I didn't have hot paprika so I used sweet. Also only needed to use 1/2 of a can of beef broth. Didn't make the rice, but the oxtails turned old very good. Thank you.
By Master Chef Jua...
Charlotte
on December 30, 2012
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I followed Sunny's recipe, but put it in the oven at 250 degrees for 3 hours. They were a hit for Christmas dinner the lima beans made it a true carribbean dish everyone was asking for my recipe. :-
By Piggypie
Currently YEG.
on December 19, 2012
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This recipe was AWESOME!!! I halved the recipe and it turned out great. Omitted the lima beans - don't like them. I used Kitchen Bouquet as it was the closest thing I could find to Gravy Master, and marinated overnight in a ziploc bag for better flavour. Because I halved the recipe and used a 5-quart dutch oven, I didn't need very much beef broth - maybe 1.5-2 cups, and didn't need to add very much more during the part where the oxtails were being cooked, covered. Served with the Kale-llaloo and plain rice, this is a wonderful meal!
Update: I have since made this recipe many times, and I've changed it so that I use half beef chuck chunks and half oxtail. I simmer the oxtails for a full hour before adding the beef chuck (I usually add the salt here as well - never use the full amount though. It takes an additional 1.5-2.5 hours for all the meats to be tender. Also, in case anyone was wondering, it freezes really well in the sauce (used a Glass Lock container.
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