Southwestern Red Beans Oxtails Recipes

JAMAICAN OXTAIL WITH BROAD BEANS

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.

BRAISED OXTAILS IN RED WINE SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Simmer the red wine in a large saucepan over medium-high heat until reduced by half. Meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. Dredge the oxtail in the seasoned flour, and shake off excess; set aside. Heat 1 tablespoon of butter in a roasting pan over medium-high heat. Brown the oxtail on all sides, about 10 minutes.
• Remove the oxtails from the pan and set aside. Turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. Stir in the shallots, garlic, onion, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Stir in the thyme, bay leaf, parsley, beef broth, and reduced red wine. Place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
• Cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
• Once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. Strain the remaining braising liquid through a mesh strainer into a saucepan. Simmer over medium-high heat until the sauce has reduced to 2 cups. Whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

CARIBBEAN FEAST'S OXTAIL DISH

Steps:

• Mix together the browning, garlic powder, black pepper and seasoning salt. Rub all over the oxtails. Add the garlic, onions and thyme, cover and marinate for 4 to 5 hours. This will ensure that all the flavor of the spices will be deeply embedded in your oxtails for a finger-licking flavor.
• When ready to cook, heat a large pot and then add the olive oil and heat until hot. Add the oxtails and fry, stirring every 5 minutes, for 15 minutes. Add the butter beans, scallions and bell peppers, cover the pot and cook over medium heat for 1 hour 30 minutes, stirring every 10 to 15 minutes. Add desired small portions of water when needed (make sure that the water is barely above the oxtails at all times) throughout the cooking period.
• Turn up the heat and bring to a boil. You may add additional seasoning salt or other spices, if desired. Mix in the cornstarch and let simmer over low heat for 30 to 45 more minutes. Let cool, then serve.

MARLA'S OXTAILS

Steps:

• Cut and trim the oxtails. Wash with water and vinegar.
• Combine the garlic, scallions, fresh thyme, onion, tomato, cilantro and some salt and pepper in a food processor or blender. Rub the paste into the oxtails and marinate overnight in the refrigerator.
• Place the oxtails into a pressure cooker and cook according to manufacturer's directions until the meat is almost falling off the bones, 45 to 60 minutes.
• Heat the oil in a heavy skillet. Add the sugar and let it melt until it gets to a brilliant brown color. Add the oxtails to the skillet (be careful, the sugar may splatter). Let it cook for another 20 minutes. Taste for salt. Serve with red beans and rice or over white rice.

BRAISED OXTAILS WITH WHITE BEANS AND SALSA VERDE

Steps:

• To prepare the beans: Soak the beans overnight in water to cover by 1 inch. Drain and place in a large pot. Add the water, onion and bay leaf. Bring to a simmer, skimming any foam that collects on the surface; partially cover and adjust heat to maintain a slow simmer. Cook until the beans are tender, 1 hour or more (cooking time will depend on the age of the beans). Season with salt and pepper and let cool in the cooking liquid. Drain when cool, reserving the liquid. Discard the bay leaf and onion.
• Heat the olive oil in a large skillet over moderate heat. Add the garlic and saute for 1 minute to release its fragrance. Add the tomatoes and cook for 3 minutes to soften slightly. Add the beans and enough of the reserved cooking liquid to make them brothy. Cover and simmer gently for about 15 minutes to blend the flavors. Taste and adjust seasoning.
• To prepare the oxtails: Preheat the oven to 325°. Heat the olive oil in a large skillet over high heat. Add the oxtails (in batches if necessary), season well with salt and pepper, reduce heat to medium and brown well, then turn and brown the second side. Transfer the oxtails to a baking dish just large enough to hold them in a single layer.
• Pour off any fat in the skillet. Return the skillet to high heat, add the water and deglaze, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve any flavorful bits. Pour over the oxtails, scatter thyme sprigs in the dish, cover and bake until tender, 2 1/4-2 1/2 hours.
• To prepare the salsa verde: Combine the parsley, oil, anchovies, capers, breadcrumbs, garlic and vinegar. Season with salt.
• To serve: Divide the oxtails among warmed serving plates, leaving the fat behind in the baking dish. Put a generous spoonful of salsa verde on top of the oxtails. Spoon the beans around the meat.
• Note: Because many butcher shops don't regularly stock oxtails, call a day or two ahead to guarantee availability.

SOUTHWESTERN BAKED BEANS

Steps:

• In a large bowl, combine the beans, tomatoes and onion. Combine the remaining ingredients; stir into bean mixture. , Transfer to a 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45 minutes; stir. Bake, uncovered, 15-30 minutes longer or until heated through.