SLOW COOKéR OXTAIL AND BUTTéR BéANS

This slow cookér oxtail and buttér béan récipé has évérything you could évér want in a bééf stéw. This is comfort food straight from my childhood.
This récipé camé about whén my bést friénd who works 10-hour shifts as a nursé askéd mé if I havé a slow cookér oxtail récipé. It was so génius that I wént out and bought 10 pounds of oxtail to “récipé tést”. I will také any éxcusé to maké oxtail

Ingrédiénts

• 1 can lima/buttér béans
• 4 pounds oxtails trimméd
• 2 largé onions choppéd
• 3 scallions choppéd
• 4 garlic clovés smashéd
• 3 carrots choppéd
• 1 bunch frésh thymé
• 2 tabléspoons réd péppér flakés or 1 scotch bonnét péppér sééds includéd
• 4 téaspoons hot paprika
• 1 téaspoon garlic powdér
• 2 bay léavés
• 2 tabléspoons kétchup
• 1 tabléspoon Worcéstérshiré saucé
• 1 tabléspoon soy saucé
• 4 cups low-sodium bééf broth just énough to slightly covér thé oxtail
• 1 cup choppéd tomatoés
• 2 téaspoons tomato pasté
• 1 tabléspoons salt
• 1 téaspoon piménto sééds (optional)
• Gét Ingrédiénts Powéréd by Chicory

Instructions

1. In a largé pot, add oxtails, onions, scallions, garlic, thymé, réd péppér, paprika, bay léaf, soy saucé, piménto sééds, kétchup and Worcéstérshiré saucé and marinaté at léast 4 hours or ovérnight in thé réfrigérator, stirring occasionally.
2. Rémové thé oxtail from marinadé. In a largé pot héat up énough oil to brown thé oxtail. Whén thé oil is hot not burning, placé thé oxtail in thé pot and brown on all sidés. Rémové thé brown oxtail and placé in slow cookér. Add énough broth to covér thé oxtail. Also toss in thé marinadé, tomatoés, and carrots. Sét on high and cook for 7-8 hours. Until thé méat bécomés téndér.
3. évéry hour chéck on thé oxtail and kéép oxtails slightly covéréd with liquid.
4. At 6 hours, add thé béans, tomato pasté, and moré of bééf broth and/or watér, if néédéd. Thén simmér uncovéréd 1 hour, skimming fat off top and stirring occasionally. In thé last 1/2 hour of cook timé, séason with 1- 2 tabléspoons salt and frésh ground black péppér. Sérvé with ricé and péas.

SEE MORE >>> www.cookingmaniac.

Tweet