610 Magnolia Black Bean Oxtail and Lima Beans

Name: 610 Magnolia Black Bean Oxtail and Lima Beans
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT4H40M0.000S
Yield: 4 to 5 servings
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

Recipe courtesy of 610 Magnolia

Show: Road Trip with G. Garvin

Episode: Louisville

610 Magnolia Black Bean Oxtail and Lima Beans

0 Reviews

Level: Intermediate

Yield: 4 to 5 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 5 servings

Calories

1321

Total Fat

83

Saturated Fat

32

Carbohydrates

47

Dietary Fiber

6

Sugar

16

Protein

83

Cholesterol

260

Sodium

2343

Total: 4 hr 40 min (includes soaking time)
Active: 50 min

Level: Intermediate
Yield: 4 to 5 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 5 servings

Calories

1321

Total Fat

83

Saturated Fat

32

Carbohydrates

47

Dietary Fiber

6

Sugar

16

Protein

83

Cholesterol

260

Sodium

2343

Total: 4 hr 40 min (includes soaking time)
Active: 50 min

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.

610 Magnolia Black Bean Oxtail and Lima Beans

610 Magnolia Black Bean Oxtail and Lima Beans

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