Oxtail and Lima Bean Stew
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 cup olive oil
- 1 teaspoon ground black pepper
- 1 1/2 cups all purpose flour
- 2 tablespoons chopped garlic
- 2 bay leaves
- 1 tablespoon chopped fresh oregano
- 2 tablespoons dark brown sugar
- 2 cups dry red wine
- 2 tablespoons minced fresh ginger
- 2 tablespoons chopped fresh thyme
- 2 medium onions, chopped
- Carbohydrate 84 g(28%)
- Cholesterol 212 mg(71%)
- Fat 78 g(119%)
- Fiber 17 g(68%)
- Protein 81 g(162%)
- Saturated Fat 26 g(132%)
- Sodium 429 mg(18%)
- Calories 1419
Preparation Place beans in large saucepan. Add enough water to cover by 3 inches. Bring to boil. Remove from heat. Cover and let stand 2 hours. Drain. Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt and pepper. Working in batches, coat oxtails with flour; shake off excess. Add to Dutch oven and cook until golden brown on all sides, about 10 minutes per batch. Transfer oxtails to platter. Drain all but 3 tablespoons drippings from pot. Add all onions, garlic, ginger, thyme, oregano, jalapeéo, pepper and bay leaves. Sauté until onions are translucent, about 5 minutes. Add wine, 1/2 cup broth, sugar and oxtails. Bring to boil. Reduce heat, cover and simmer 1 hour. Add lima beans and 1 cup broth to stew. Cover and simmer until oxtails and beans are tender, about 1 1/2 hours. Skim any fat from surface of stew. Season to taste with salt.
Preparation Place beans in large saucepan. Add enough water to cover by 3 inches. Bring to boil. Remove from heat. Cover and let stand 2 hours. Drain. Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt and pepper. Working in batches, coat oxtails with flour; shake off excess. Add to Dutch oven and cook until golden brown on all sides, about 10 minutes per batch. Transfer oxtails to platter. Drain all but 3 tablespoons drippings from pot. Add all onions, garlic, ginger, thyme, oregano, jalapeéo, pepper and bay leaves. Sauté until onions are translucent, about 5 minutes. Add wine, 1/2 cup broth, sugar and oxtails. Bring to boil. Reduce heat, cover and simmer 1 hour. Add lima beans and 1 cup broth to stew. Cover and simmer until oxtails and beans are tender, about 1 1/2 hours. Skim any fat from surface of stew. Season to taste with salt.
