610 Magnolia Black Bean Oxtail and Lima Beans

Recipe courtesy 610 Magnolia
Show: Road Trip with G. Garvin Episode: Louisville
TOTAL TIME: 5 hr
Prep: 50 min
Inactive Prep: 30 min
Cook: 3 hr 40 min
 
YIELD: 4 to 5 servings
LEVEL: Intermediate

ingredients

recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Trim most but not all of the fat from the outer layers of the oxtail. Soak in cold water in a large bowl for 30 minutes at room temperature. Drain, rinse and pat dry with paper towels.

Place the oxtail in a large bowl, sprinkle over the flour and gently toss to coat. Heat the oil in a large heavy-bottomed pot over high heat. Add the oxtail in 2 or 3 batches and brown on all sides, about 5 minutes. Transfer to a plate.

Wipe the pot clean. Melt the butter over medium heat, and then saute the carrots, ginger, garlic, bell peppers, habanero and onions until starting to soften, 4 minutes. Add the browned oxtail with the stock, sherry, black bean paste, sugar, allspice, black pepper, tomatoes and star anise. Bring to a simmer and skim off any foam that rises to the top.

Simmer uncovered for 3 hours. If the liquid reduces too much, add a little water to keep the oxtail submerged in liquid. The oxtail meat should be falling off the bone and the liquid should be starting to thicken up a little.

Carefully remove the oxtail and reserve on a plate and keep warm. Add the lima beans to the pot and simmer until the liquid reduces to a light gravy, 20 minutes.

Pour the black bean gravy over the oxtail and serve warm.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 1 reviews

  • on September 29, 2013

    Flag

    I love this dish! The gravy with it's complex flavors was so good that I couldn't stop eating it and it makes plenty of gravy. I didn't have a habanero, so I used a dried Pasilla Chili Pod.
    My husband wouldn't even try it because he only eats very plain food, but that left more for me and I did eat it all.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.