Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love