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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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From Cooking for Real I have not tried this yet. It sounds interesting with the addition of the lima beans. Ingredients:
12 ounces lima beans, dried |
4 lbs oxtails |
2 vidalia onions, large, 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 |
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.
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