Recipe courtesy of 610 Magnolia
Episode: Louisville
610 Magnolia Black Bean Oxtail and Lima Beans
Total:
4 hr 40 min
(includes soaking time)
Active:
50 min
Yield:
4 to 5 servings
Level:
Intermediate
Total:
4 hr 40 min
(includes soaking time)
Active:
50 min
Yield:
4 to 5 servings
Level:
Intermediate
Total:
4 hr 40 min
(includes soaking time)
Active:
50 min
Yield:
4 to 5 servings
Level:
Intermediate

Ingredients

  • 4 pounds oxtail, cut into 2-inch segments
  • 2 tablespoons all-purpose flour
  • 2 tablespoons corn oil
  • 2 tablespoons unsalted butter
  • 10 ounces carrots, peeled and roughly chopped (about 2 large carrots)
  • 3 tablespoons minced ginger
  • 3 cloves garlic, roughly chopped
  • 2 green bell peppers, seeded, stemmed, roughly chopped
  • 1 habanero chile pepper, chopped
  • 1 large onion, roughly chopped
  • 6 cups chicken stock
  • 2 cups sherry
  • 8 ounces fermented Chinese black bean paste
  • 1 tablespoon sugar
  • 1 teaspoon ground allspice
  • 1 teaspoon freshly ground black pepper
  • 3 plum tomatoes, roughly chopped
  • 2 pieces star anise
  • 1/2 cup fresh or frozen lima beans

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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