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    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
    rice, recipe follows
    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.

    2 cups 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

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