Oxtail and Lima Bean Stew

• 1 pound large dried lima beans
• 1/2 cup olive oil
• 4 to 4 1/2 pounds oxtails
• 1 1/2 cups all purpose flour
• 2 medium onions, chopped
• 3 green onions, chopped
• 2 tablespoons chopped garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 jalapeno chili, seeded, chopped
• 1 teaspoon ground black pepper
• 2 bay leaves
• 2 cups dry red wine
• 1 1/2 cups canned beef broth
• 2 tablespoons dark brown sugar

1. Place beans in large saucepan.
2. Add enough water to cover by 3 inches.
3. Bring to boil.
4. Remove from heat.
5. Cover and let stand 2 hours.
6. Drain.
7. Heat oil in heavy large Dutch oven over high heat.
8. Season oxtails with salt and pepper.
9. Working in batches, coat oxtails with flour; shake off excess.
10. Add to Dutch oven and cook until golden brown on all sides, about 10 minutes per batch.
11. Transfer oxtails to platter.
12. Drain all but 3 tablespoons drippings from pot.
13. Add all onions, garlic, ginger, thyme, oregano, jalapeeo, pepper and bay leaves.
14. Saute until onions are translucent, about 5 minutes.
15. Add wine, 1/2 cup broth, sugar and oxtails.
16. Bring to boil.
17. Reduce heat, cover and simmer 1 hour.
18. Add lima beans and 1 cup broth to stew.
19. Cover and simmer until oxtails and beans are tender, about 1 1/2 hours.
20. Skim any fat from surface of stew.
21. Season to taste with salt.

beans, olive oil, oxtails, flour, onions, green onions, garlic, fresh ginger, thyme, fresh oregano, jalapeno chili, ground black pepper, bay leaves, red wine, beef broth, brown sugar

Taken from www.epicurious.com/recipes/food/views/oxtail-and-lima-bean-stew-732 (may not work)