Oxtail Stew  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:    2 cups  rice

Preparation:

In a large bowl, cover lima beans with water, cover with a towel and soak overnight. 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. 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. 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: 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. Yield: 4 to 6 servings

Categories:  Beans, Beef, Dinner, Main Dishes, Meat, beef, rice, stove top

Estimated Serving:  6

Estimated preparation time:  20 min.

Language:  English

Shared by:  Jilly    2010/01/22