Ox Tail Stew


by: Mommy_loves_to_cook

This recipe is courtesy of Sunny Anderson from foodnetwork.com


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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

Nutrition Facts
Ox Tail Stew

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

how is this calculated?

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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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