Ox Tail Stew
by:
This recipe is courtesy of Sunny Anderson from foodnetwork.com
ingredients
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serves: 4-6
12 ounces dried lima beans
4 pounds oxtails
2 large Vidalia onions, chopped
3 scallions, chopped
4 cloves garlic smashed
1 bunch fresh thyme
2 tablespoons red pepper flakes
4 teaspoons hot paprika
2 leaves bay
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
Servings Per Recipe: 4
Amount per Serving
Calories: 1425
- Total Fat: 110.5 g
- Saturated Fat: 54.5 g
- Trans Fat: 0 g
- Cholesterol: 949 mg
- Sodium: 4324.4 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4 g
- Sugars: 5.4 g
- Protein: 80.5 g
preparation
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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