Oxtail And Lima Bean Stew Recipes

OXTAIL STEW

Oxtail Stew image

Provided by Sunny Anderson

Time 8h20m

Yield 4 to 6 servings

Number Of Ingredients 16

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
2 cups rice

Steps:

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.
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

JAMAICAN OXTAIL WITH BROAD BEANS

Jamaican Oxtail with Broad Beans image

This is a traditional Jamaican dish I was taught to cook by my grandmother.

Provided by sunflowerBirmingham

Categories World Cuisine Recipes Latin American Caribbean

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 scotch bonnet chile pepper, chopped
2 tablespoons soy sauce
1 sprig fresh thyme, chopped
½ teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 ½ cups water
1 cup canned fava beans, drained
1 teaspoon whole allspice berries
1 tablespoon cornstarch
2 tablespoons water

Steps:

Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 17.6 g, Cholesterol 124.8 mg, Fat 22.4 g, Fiber 3.7 g, Protein 38.8 g, SaturatedFat 7.5 g, Sodium 1088.6 mg, Sugar 1.8 g

OXTAIL AND LIMA BEAN STEW

Oxtail and Lima Bean Stew image

Categories Soup/Stew Beef Onion Sauté Stew Lima Bean Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 16

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

Steps:

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.
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.
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.
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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