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Beef jamaican oxtail stew recipe

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Beef jamaican oxtail stew recipe
Ingredients
  • 12 ounces dried lima beans
  • 4 pounds oxtails
  • 2 large Vidalia onions, chopped
  • 3 scallions, chopped
  • 4 garlic clove cloves, smashed
  • 1 bunch fresh thyme
  • two tablespoons red pepper flakes
  • 4 teaspoons hot paprika
  • 2 bay leaves
  • two tablespoons hot sauce
  • 4 tablespoons gravy master
  • 6 cups low-sodium beef broth
  • 4 teaspoons tomato paste
  • two tablespoons salt
  • Right grain, recipe follows
  • Right Grain:
  • 2 cups grain
Directions

Inside a large bowl, cover lima beans with water, cover having a towel and soak overnight.

Inside a large pot, add oxtails, onions, scallions. garlic clove, thyme, red pepper, paprika. bay leaf. hot sauce, and gravy master and marinate a minimum of 4 hrs or overnight within the refrigerator, stirring from time to time.

Add enough water to simply cover the oxtails and produce the mix to some boil. Lower to some simmer, cover and prepare 2 hrs. Every half an hour for just two hrs add 2 glasses of water or broth, alternating, as necessary, to help keep oxtails engrossed in liquid.

At 2 hrs, add some beans, tomato paste, and a pair of more glasses of beef broth and water, as needed. Provide a boil then simmer uncovered 2 hrs, skimming fat off top and stirring from time to time. Within the last 1/2 hour of prepare time, season with two tablespoons salt. Serve with grain.

Right Grain:

Rinse grain 3 occasions to get rid of starch. Put grain inside a medium saucepan. Fill saucepan with sufficient water to pay for the grain by 1/2-inch or measure by putting your thumb tip around the grain and filling the pot with water before the water reaches the center of your thumbnail. Bring grain to some simmer. cover and prepare until tender and liquid is evaporated, about fifteen minutes. Remove from heat and let grain stand another a few minutes, covered.

Yield: four to six servings

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