|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Barbecue Braised Oxtail With Red Chili Beans
|
|
|
|
Submitted by:
Adam |
|
|
This Barbecue-Braised Oxtail With Red Chili Beans recipe is one of my favorites becuase it has such great flavors. Try it for yourself and enjoy. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 6 pound(s) , Oxtails trimmed
- 6 tablespoon(s) , Vegetable Oil
- 3 cup(s) , Onion Finely Chopped
- 3 whole , Garlic Cloves minced
- 1 tablespoon(s) , Fresh Gingerroot Grated Peeled
- 3/4 cup(s) , Light Brown Sugar
- 1 1/2 cup(s) , Ketchup
- 3 tablespoon(s) , Dijon Mustard
- 1 cup(s) , Cider Vinegar
- 1/4 cup(s) , Worcestershire Sauce
- 1/4 cup(s) , Lemon Juice
- 1 to taste , Tabasco
- 1 to taste , Cayenne
- 28 ounces , Italian tomatoes drained, reserving the juice, and chopped
- 1 pound(s) , dried small red chili beans soaked in enough cold water to cover them by 2 inches overnight
|
|
| Instructions: |
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.
To quick-soak dried beans:
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. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|
|