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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 296.8
  • Total Fat: 6.5 g
  • Cholesterol: 36.5 mg
  • Sodium: 1,700.2 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 10.7 g
  • Protein: 23.6 g

View full nutritional breakdown of Spicy Oxtail Stew calories by ingredient
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Spicy Oxtail Stew

Submitted by: KEEYAHWE

Introduction

Even better served over rice, which is not calculated in this recipe. The pepper flakes and hot sauce can be doubled for very spicy, or halved fora lighter spiciness. Even better served over rice, which is not calculated in this recipe. The pepper flakes and hot sauce can be doubled for very spicy, or halved fora lighter spiciness.
Number of Servings: 4

Ingredients

    12 ounces dried lima beans or great northern beans.
    2 pounds oxtails (when the bones and gristle are discarded this works out to approc 12 oz. of meat)
    1 large Vidalia onion, chopped
    3 scallions, chopped
    4 garlic cloves, smashed
    1 bunch fresh thyme
    1 1/2 teaspoons red pepper flakes
    2 teaspoons smoked paprika
    2 bay leaves
    1/1 -1 tablespoon hot sauce
    ****2 tablespoons gravy master
    3 cups low-sodium beef broth
    .2 teaspoons tomato paste
    1 teaspoon salt


    If you can't find Gravy AMster, here is a substitute.
    **** Gravy Master Substitute
    1/2 cup sugar
    1 cup hot water
    beef base
    Directions
    1.Be careful while preparing this as it may sputter.
    2.Add the sugar to a saucepan and heat on a low or medium-low heat until browned, about 5-10 minutes. When the mixture starts to get dark, take it off the heat and carefully add the water (this may sputter and you don't want to get burned).
    3.Add the beef soup base and put back on a low heat, stirring until the water is all mixed inches
    4.Cool and store in a disposable container


Directions

In a large bowl, cover 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 over rice or in a bowl, as stew.

Number of Servings: 4

Recipe submitted by SparkPeople user KEEYAHWE.






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Member Ratings For This Recipe

  • Both my parents were Southern so I grew up eating oxtails. I love experimenting with new ways to make them, and I always use Gravy Master for mine. I just may have to try this recipe myself! - 10/16/12

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