Oxtail and Lima Bean Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Oxtail stew is a popular dish in Jamaica. Here's a recipe from Geva's in San Francisco that adds lima beans and a touch of heat from jalapeño chilies for a terrific rendition. Ingredients:
1 pound large dried lima beans |
1/2 cup olive oil |
4 to 4 1/2 pounds oxtails |
1 1/2 cups all purpose flour |
2 medium onions, chopped |
3 green onions, chopped |
2 tablespoons chopped garlic |
2 tablespoons minced fresh ginger |
2 tablespoons chopped fresh thyme |
1 tablespoon chopped fresh oregano |
1 jalapeño chili, seeded, chopped |
1 teaspoon ground black pepper |
2 bay leaves |
2 cups dry red wine |
1 1/2 cups canned beef broth |
2 tablespoons dark brown sugar |
Directions:
1. Place beans in large saucepan. Add enough water to cover by 3 inches. Bring to boil. Remove from heat. Cover and let stand 2 hours. Drain.
2. Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt and pepper. Working in batches, coat oxtails with flour; shake off excess. Add to Dutch oven and cook until golden brown on all sides, about 10 minutes per batch. Transfer oxtails to platter.
3. Drain all but 3 tablespoons drippings from pot. Add all onions, garlic, ginger, thyme, oregano, jalapeéo, pepper and bay leaves. Sauté until onions are translucent, about 5 minutes. Add wine, 1/2 cup broth, sugar and oxtails. Bring to boil. Reduce heat, cover and simmer 1 hour.
4. Add lima beans and 1 cup broth to stew. Cover and simmer until oxtails and beans are tender, about 1 1/2 hours. Skim any fat from surface of stew. Season to taste with salt.
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