INGREDIENTS
1 tin lima/butter beans
4 pounds oxtails, trimmed
2 large onions, chopped
3 scallions, chopped
4 garlic cloves, smashed
3 carrots, chopped
1 bunch fresh thyme
2 tablespoons cherry-red pepper flakes or i scotch bonnet pepper( seeds included)
4 teaspoons hot paprika
1 teaspoon garlic powder
2 bay leaves
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
4 cups low-sodium beef broth, only plenty to slightly embrace the oxtail
1 loving cup chopped tomatoes
2 teaspoons tomato plant paste
1 tablespoons salt
1 teaspoon pimento seeds, (optional)
INSTRUCTIONS
- In a large pot, add together oxtails, onions, scallions, garlic, thyme, cherry-red pepper, paprika, bay leaf, soy sauce, pimento seeds, ketchup too Worcestershire sauce too marinate at to the lowest degree iv hours or overnight inward the refrigerator, stirring occasionally.
- Remove the oxtail from marinade. In a large pot rut upwards plenty crude to brownish the oxtail. When the crude is hot non burning, house the oxtail inward the pot too brownish on all sides. Remove the brownish oxtail too house inward deadening cooker. Add plenty broth to embrace the oxtail. Also toss inward the marinade, tomatoes, too carrots. Set on high too ready for 7-8 hours. Until the meat becomes tender.
- Every hr banking venture agree on the oxtail too give-up the ghost along oxtails slightly covered alongside liquid.
- At half dozen hours, add together the beans, tomato plant paste, too to a greater extent than of beef broth and/or water, if needed. Then simmer uncovered i hour, skimming fatty off meridian too stirring occasionally. In the terminal ½ hr of ready time, flavour alongside 1- ii tablespoons tabular array salt too fresh pose down dark pepper. Serve alongside rice too peas.
- *Don't forget to take away bay leaves.
Original Recipes visit: Slow Cooker Oxtail too Butter Beans @ cookingmaniac.com
