Best Southwestern Red Beans Oxtails Recipes

JAMAICAN OXTAIL WITH BROAD BEANS

Jamaican Oxtail with Broad Beans image

This is a traditional Jamaican dish I was taught to cook by my grandmother.

Provided by sunflowerBirmingham

Categories World Cuisine Recipes Latin American Caribbean

Time 1h15m

Yield 4

Number Of Ingredients 16

Ingredients

1 pound beef oxtail, cut into pieces
1 large onion, chopped
1 green onion, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
1 scotch bonnet chile pepper, chopped
2 tablespoons soy sauce
1 sprig fresh thyme, chopped
½ teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 ½ cups water
1 cup canned fava beans, drained
1 teaspoon whole allspice berries
1 tablespoon cornstarch
2 tablespoons water

Steps:

Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 17.6 g, Cholesterol 124.8 mg, Fat 22.4 g, Fiber 3.7 g, Protein 38.8 g, SaturatedFat 7.5 g, Sodium 1088.6 mg, Sugar 1.8 g

BARBECUE-BRAISED OXTAIL WITH RED CHILI BEANS

Barbecue-Braised Oxtail with Red Chili Beans image

Yield Serves 6 to 8

Number Of Ingredients 17

Ingredients

6 pounds oxtails, trimmed
seasoned flour for dredging the oxtails
6 tablespoons vegetables oil
3 cups finely chopped onion
3 large garlic cloves, minced
1 tablespoon grated peeled fresh gingerroot
2/3 cup firmly packed light brown sugar
1 1/2 cups ketchup
3 tablespoons Dijon-style mustard
1 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup lemon juice
Tabasco to taste
cayenne to taste
a 28-ounce can Italian tomatoes, drained, reserving the juice, and chopped
1 pound dried small red chili beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
chopped scallion greens for garnish

Steps:

Dredge the oxtails in the flour, shaking off the excess. In a heavy kettle heat 4 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it brown the oxtails in batches, transferring them with a slotted spoon as they are browned to a plate. To the kettle add the remaining 2 tablespoon oil, in it cook the onion, the garlic, and the gingerroot over moderately low heat, stirring, until the onion is softened, and stir in the brown sugar, the ketchup, the mustard, the vinegar, the Worcestershire sauce, the lemon juice, the Tabasco, the cayenne, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, stirring occasionally, for 5 minutes, add the oxtails, and simmer the mixture, covered, stirring occasionally, for 2 1/2 hours.
While the oxtails are cooking, in a large saucepan combine the beans with enough cold water to cover them by 2 inches, bring the liquid to a boil, and simmer the beans, covered, for 1 hour, or until they are tender. Drain the beans well and stir them into the oxtail mixture. Simmer the mixture, uncovered, stirring occasionally, for 30 minutes to 1 hour, or until the meat is very tender, and serve it sprinkle with the scallion greens.
In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.