Ox Tail & Lima Beans
Great main dish with vegetables

Place beans in large saucepan and cover with water about 3 inches.

Bring the water to a boil and then remove it from the heat. Cover the lima beans in the hot water and let stand 2 hours. Then drain and set aside.

Season oxtails with salt and pepper.

Oxtails need to be boiled at least two hours to soften the meat. Place in a large pot and cover the ox tails with water, oil and add spices.

Bring to boil and then bring down flame to low to medium. Cook About two hours, checking to make sure the ox tails remain covered in the water.

In a frying pan, added about 2 tablespoons of olive oil. Then add onions, garlic, ginger, thyme, oregano, jalapeno, pepper and bay leaves.

Sprinkle 1/2 teaspoon of Cumin. Sauté about 5 minutes. Empty broth into large simmering pot with Ox Tails.

Add lima beans. Add diced tomatoes. Add 1/2 cup broth, teaspoon of sugar. Simmer covered about 1 1/2 hours.

Skim fat from broth surface.

Season to taste with salt. Serve ox tails either as a stew in a bowl with the sauce, or separately and add the stew to the side (using a large draining spoon) on the plate.

 

 

 

 

 

 

 

Ziyad Recipes
5400 W. 35th Street, Cicero, IL., 60804, 708-222-8330
www.Ziyad.com | Email Us

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1 Jumbo Lima Beans

Sultan Extra Virgin Olive Oil

seasoning including Cumin, garlic

1 onion, diced

4 lbs of ox tail

Dice 2 tomatoes

 

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