Oxtail Stew

• 12 ounces lima beans, dried
• 4 lbs oxtails
• 2 vidalia onions, large, 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

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.

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

Taken from www.food.com/recipe/oxtail-stew-368793 (may not work)