| Level: | Easy |
| Total: | 8 hr 20 min |
| Prep: | 20 min |
| Inactive: | 4 hr |
| Cook: | 4 hr |
| Yield: | 4 to 6 servings |
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
Instructions
- 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
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1197 |
| Total Fat | 48 g |
| Saturated Fat | 20 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 14 g |
| Sugar | 14 g |
| Protein | 83 g |
| Cholesterol | 218 mg |
| Sodium | 1917 mg |
Reviews
The best recipe ever. I have been using the recipe for over ten years. I even shared it with my Aunt. She one of the best cook I know. She also gives this recipe a very high quality mark. Yummy
Great recipe this is my go to recipe for oxtails…love it! I have marinated over night sometimes. I usually put the mixture in my crockpot before bed and let them cook overnight! Thanks much!!!
This oxtail stew also goes well with Jamaican rice and peas.
I don’t know what oxtails are—are they really the tails of a cow or some other mammal? Even so, 4 pounds of meat for four people seems like a lot of meat at one meal.
Has been my go to oxtail recipe for years. And continues to be. I don’t count the marinating time as part of the total process. About 20 minutes to prepare, bag it for overnight marinating in the fridge. Next day is a breeze to cook.
Started this yesterday due to.all the soaking and marinaring. Are for dinner tonight. Not as rich and flavorful as I thought it might be. Too time consuming also to get to the end.
I love Sunny’s cooking and recipes!! This is
Deborah Swanigan, a big fan!!
Deborah Swanigan, a big fan!!
Only had about 2lbs of oxtail, substituted with some short ribs, excellent.
Good
I finally, made this recipe and it was delicious!!
Thanks Sunny
Thanks Sunny