Recipe courtesy of Sunny Anderson
Episode: Rockin' Oxtail
Print
Oxtail Stew
Total:
8 hr 20 min
Prep:
20 min
Inactive:
4 hr
Cook:
4 hr
Yield:
4 to 6 servings
Level:
Easy
Total:
8 hr 20 min
Prep:
20 min
Inactive:
4 hr
Cook:
4 hr
Yield:
4 to 6 servings
Level:
Easy

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
Right Rice:
  • 2 cups rice

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:

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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