OXTAIL STEW
Provided by Sunny Anderson
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 16
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
OXTAIL AND BUTTER BEANS
This hearty, warming recipe is inspired by Jamaican and West Indian oxtail stews. Oxtail is a cut that benefits from a long cook time: Here, it falls off the bone and is surrounded by an incredibly rich gravy with a lot of body. Worcestershire sauce is traditional and balances the dish's earthy, spicy and sweet flavors. The butter beans add a slight bite to counter the tender meat. But back to that gravy: Sop it up with naan or roti, or serve it over coconut rice and peas.
Provided by Millie Peartree
Categories dinner, soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season oxtails with salt and pepper. Set aside.
- In a large pot over medium, heat oil. Add the oxtails in batches, taking care not to crowd the pan, and brown, scraping the bits off the bottom of the pan, about 3 minutes per side. (You want a deep-brown crust to form on the outside.) Drain some of the oil, leaving about 2 tablespoons in the pan, and move oxtails to a plate.
- Add scallions, onions, Worcestershire sauce, curry powder, paprika, pimento seeds and thyme, and sauté for about 5 minutes until the onions are translucent. Add Scotch bonnet peppers, bouillon, tomato and browning paste, and stir for 1 minute. Add garlic and ginger, and sauté for another 30 seconds.
- Add oxtails to the pot, along with enough liquid to completely cover the meat. Bring to a boil and let simmer until tender (depending on the oxtail size and preference), about 2 to 3 hours, stirring occasionally.
- Once oxtails are tender, add butter beans to heat through, about 5 minutes and up to 10 or 15, if you like a more tender bean. Remove the thyme sprigs and Scotch bonnet peppers; remove the pimento seeds as you see them, or if you like. Taste and adjust seasoning, and serve hot with rice and peas, and sweet plantains.
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