Oxtail Stew

  • Level: Easy
  • Total: 8 hr 20 min
  • Prep: 20 min
  • Inactive: 4 hr
  • Cook: 4 hr
  • Yield: 4 to 6 servings
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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

  1. In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
  2. 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.
  3. 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.
  4. 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:

  1. 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.
  2. Yield: 4 to 6 servings

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