Slow Cooker Oxtail and Butter Beans

and that i’m just going to start this off through saying, as with any true meat gradual cooker recipe this one started off in a pot. at the stove. With a fire. and that i’m now not mad about that because the taste that you get from doing this one greater step for this blessing to man-type— is so really worth IT!!! I simply need to be up the front with that due to the fact I tried to just toss all of it in my gradual cooker and stroll away but the meat lacked that delicious caramel taste. And let’s be for actual I live for that flavor.

This recipe befell whilst my first-rate buddy who works 10-hour shifts as a nurse requested me if i have a sluggish cooker oxtail recipe. It turned into so genius that I went out and purchased 10 kilos of oxtail to “recipe test”. i'm able to take any excuse to make oxtail. Any!
it's so humorous to me that more humans don’t revel in stewed oxtail. the beef is smooth because it is braised for hours. The gravy that it produces need to be bottled. I’m simply pronouncing i'd purchase all of them. and i do mean all! You finally recognize my weakness. it's also encouraged round these elements to gnaw at the bones. despite the fact that the meat falls off the bone, a part of the enjoy of eating oxtail is to revel in the bone. agree with me, it's far well worth it! neglect manners, just dive in. As a count number a reality, my circle of relatives would recollect it an insult not to.




INGREDIENTS

• 2 large onions chopped
• 3 scallions chopped
• 4 garlic cloves smashed
• 1 can lima/butter beans
• 4 pounds oxtails trimmed
• 4 teaspoons hot paprika
• 1 tablespoon soy sauce
• 1 teaspoon pimento seeds (optional)
• 1 teaspoon garlic powder
• 2 bay leaves
• 4 cups low-sodium beef broth just enough to slightly cover the oxtail
• 1 cup chopped tomatoes
• 2 teaspoons tomato paste
• 1 tablespoons salt
• 3 carrots chopped
• 1 bunch fresh thyme
• 2 tablespoons red pepper flakes or 1 scotch bonnet pepper seeds included
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce

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 four hours or in a single day inside the fridge, stirring on occasion.
2. dispose of the oxtail from marinade. In a large pot warmness up sufficient oil to brown the oxtail. while the oil is warm no longer burning, region the oxtail in the pot and brown on all aspects. dispose of the brown oxtail and area in gradual cooker. upload enough broth to cover the oxtail. additionally toss in the marinade, tomatoes, and carrots. Set on high and prepare dinner for 7-8 hours. till the beef becomes tender.
3. each hour test at the oxtail and maintain oxtails barely covered with liquid.
4. At 6 hours, upload the beans, tomato paste, and extra of pork broth and/or water, if wanted. Then simmer exposed 1 hour, skimming fats off pinnacle and stirring every so often. within the remaining half of hour of cook dinner time, season with 1- 2 tablespoons salt and fresh ground black pepper. Serve with rice and peas.