Slow Cooker Oxtail and Butter Beans
This
slow cooker oxtail and butter bean recipe has everything you could ever want in
a beef stew. This is comfort food straight from my childhood.
Slow Cooker Oxtail and Butter Beans
Ingredients
·
1 can
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 red
pepper flakes or 1 scotch bonnet pepperseeds 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 just enough to slightly cover the oxtail
·
1 cup chopped
tomatoes
·
2 teaspoons tomato
paste
·
1 tablespoons salt
·
1 teaspoon pimento
seeds (optional)
Instructions
1. In a large pot, add oxtails,
onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, soy sauce,
pimento seeds, ketchup and Worcestershire sauce and marinate at least 4 hours
or overnight in the refrigerator, stirring occasionally.
2. Remove the oxtail from marinade.
In a large pot heat up enough oil to brown the oxtail. When the oil is hot not
burning, place the oxtail in the pot and brown on all sides. Remove the brown
oxtail and place in slow cooker. Add enough broth to cover the oxtail. Also
toss in the marinade, tomatoes, and carrots. Set on high and cook for 7-8
hours. Until the meat becomes tender.
3. Every hour check on the oxtail and
keep oxtails slightly covered with liquid.
4. ....
5. .....
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