Irie Foods Oxtail Stew Recipes

Steps:

• 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

Steps:

• Clean the oxtail pieces thoroughly by rinsing them under cold water and trimming away the excess fat.
• In a bowl, stir together the garlic powder, onion powder, soy sauce, adobo seasoning, and seasoned salt to make a paste. Rub the paste into the oxtails. Place in a covered container and let marinate in the refrigerator overnight.
• Heat a Dutch oven or large pot with a lid over medium-high heat until nearly smoking. Remove the oxtail pieces from the marinade and brown them on all sides. Carefully add enough water to the Dutch oven to just cover the meat, add the thyme, cover, and lower the heat to medium-low. Add the onion, carrot, and salt and pepper to taste. Cook, stirring occasionally to prevent the meat from sticking to the bottom, until the oxtails are tender and the meat begins to separate from the bone, 1 1/2 to 2 hours. Serve over the rice.