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Prep Time: 0 Minutes Cook Time: 260 Minutes |
Ready In: 260 Minutes Servings: 4 |
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It's a soul food blast from the past. I adjust spices to my personal taste (I love lots of spices). 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 |
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.
5. Right Rice:
6. 2 cups rice
7. 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.
8. Yield: 4 to 6 servings
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