Title: Barbecue-Braised Oxtail with Red Chili Beans
Categories: Beef, Beans, Stews, Chilies, Condiments
Yield: 6 Servings
6 lb Oxtails; trimmed
Seasoned flour for dredging
6 tb Vegetables oil
3 c Onion; finely chopped
3 cl Garlic; minced
1 tb Ginger root; peeled, grated
2/3 c Light brown sugar; packed
1 1/2 c Ketchup
3 tb Dijon-style mustard
1 c Cider vinegar
1/4 c Worcestershire sauce
1/4 c Lemon juice
Tabasco to taste
Cayenne to taste
28 oz Italian tomatoes; drained,
-chopped, reserving juice
1 lb Dried small red chili beans;
-soaked overnight, drained
Scallion greens; chopped
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.
