Oxtail Stew

• 12 ounces dried lima beans
• 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
• Right rice, recipe follows
• 2 cups rice

1. In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
2. In a large pot, add oxtails, onions, scallions, garlic, thyme, red pepper, paprika, bay leaf, hot sauce, and gravy master and marinate at least 4 hours or overnight in the refrigerator, stirring occasionally.
3. Add enough water to just cover the oxtails and bring the mixture to a boil.
4. Lower to a simmer, cover and cook 2 hours.
5. Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
6. At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed.
7. Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally.
8. In the last 1/2 hour of cook time, season with 2 tablespoons salt.
9. Serve with rice.
10. Rinse rice 3 times to remove starch.
11. Put rice in a medium saucepan.
12. Fill saucepan with enough water to cover the rice by 1/2-inch or measure by placing your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail.
13. Bring rice to a simmer, cover and cook until tender and liquid is evaporated, about 15 minutes.
14. Remove from heat and let rice stand another 5 minutes, covered.
15. Yield: 4 to 6 servings

beans, oxtails, vidalia onions, scallions, garlic, thyme, red pepper, hot paprika, bay leaves, hot sauce, gravy master, lowsodium beef broth, tomato paste, salt, rice, rice

Taken from www.foodnetwork.com/recipes/sunny-anderson/oxtail-stew-recipe.html (may not work)