Oxtail with Lima Beans and Carrots
Ingredients
3 pounds oxtail, cut at the joint by your butcher
1 pack of frozen lima beans
2 large carrots diced
Kosher salt and freshly ground black paper to taste
2 tablespoons vegetable oil
5 cloves of garlic, peeled and minced
2 scallions
1 Bouquet garni (see instructions below)
1 teaspoons salt or more, according to your taste
2 tablespoons tomato paste
1/4 teaspoon black pepper
2 tablespoons of soy sauce
2 Spanish onions diced
2 scallops
1 hot pepper, habanero or use your favorite pepper
About 8 cups of water or low sodium beef broth teaspoon
Butter (optional, will adds a nice juice taste at the end)
Directions
Start by placing the cut pieces of oxtail in a large bowl, and remember to remove as much fat as you can. Squeeze the lime or lemon juice on it, or use vinegar if you don’t have limes or lemons. In the bowl, wash each piece of oxtail. Dry off with a paper towel and add to the pot.
In a large Dutch oven pot, add the oil and heat and put on medium/high heat. Brown all sides and remember to stir, or risk having the pieces of meat stick to the pot. As the meat is evenly browned on all sides, move them to a paper towel to remove excess oil.
Add the tomato paste, diced onion, garlic, scallions, soy sauce, salt, and habanero pepper (do not puncture unless you like the heat). Add enough water to come halfway up the oxtail. Bring to an occasionally stir, usually in the first 10 minutes of boiling. Reduce the heat and simmer until the oxtail is tender (about two hours).
Once the oxtail is tender and the liquid level is low, add enough to make two extra cups of beef broth, tomato, lima beans, bouquet garni, butter, and black pepper. Cover and simmer for 10 to 15 minutes or until the lima beans are hot, but not mushy. Remove the bouquet garni before serving.
How to make a Bouquet Garni
Bouquet garni is a bundle of aromatic herbs. It adds flavor to stews and soups, such as pea and ham soup. I use this in a lot of my recipes.
Here’s how to make it.
Step 1: For a classic bouquet garni, gather together a few fresh parsley stalks, thyme sprigs, and bay leaves.
Step 2: Use unwaxed kitchen string to tie the bouquet garni, and then add the bundle to the pot. This makes it easy to remove after cooking.
Step 3: To stop the herbs from coming apart in the liquid, you can tie them in a piece of muslin. Add a few whole black peppercorns, if desired.
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