Recipe courtesy of 610 Magnolia

610 Magnolia Black Bean Oxtail and Lima Beans

  • Level: Intermediate
  • Total: 4 hr 40 min (includes soaking time)
  • Active: 50 min
  • Yield: 4 to 5 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the black bean gravy over the oxtail and serve warm.

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