Rabo (Oxtails) Yields 6-8 servings Ingredients: 4 pounds oxtails 2 large Vidalia onions, chopped 3 scallions, chopped 4 garlic cloves, smashed 1 bunch fresh thyme 2 tablespoons red pepper flakes 4 teaspoons hot paprika 2 bay leaves 2 tablespoons hot sauce 4 tablespoons gravy master 6 cups low-sodium beef broth 4 teaspoons tomato paste 2 tablespoons salt Pimiento peppers Fresh oxtails Directions: 1. In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, pimientos and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally. 2. Add enough water to just cover the oxtails and bring the mixture to a boil. Lower to a simmer, cover and cook 2 hours. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid. 3. At 2 hours, add the tomato paste, and 2 more cups of beef broth and water, if needed. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally. In the last 1/2 hour of cook time, season with 2 tablespoons salt. Serve with white rice.
Posted on: Fri, 27 Jun 2014 03:08:52 +0000
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