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Рецепт Barbecue Braised Oxtail With Red Chili Beans
by Global Cookbook

Barbecue Braised Oxtail With Red Chili Beans
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Ингредиенты

  • 6 lb oxtails trimmed seasoned flour for dredging the oxtails
  • 6 Tbsp. vegetables oil
  • 3 c. finely minced onion
  • 3 lrg garlic cloves chopped
  • 1 Tbsp. grated peeled fresh gingerroot
  • 2/3 c. firmly packed light brown sugar
  • 1 1/2 c. ketchup
  • 3 Tbsp. Dijon-style mustard
  • 1 c. cider vinegar
  • 1/4 c. Worcestershire sauce
  • 1/4 c. lemon juice Tabasco to taste cayenne to taste a 28-oz can Italian tomatoes liquid removed, reserving the juice, and minced
  • 1 lb dry small red chili beans soaked in sufficient cool water to cover them by 2 inches overnight or possibly quick-soaked (procedure follows) and liquid removed minced scallion greens for garnish

Инструкции

  1. Dredge the oxtails in the flour, shaking off the excess. In a heavy kettle heat 4 Tbsp. of the oil over moderately high heat till it is warm but not smoking and in it brown the oxtails in batches, transferring them with a slotted spoon as they are browned to a plate. To the kettle add in the remaining 2 Tbsp. oil, in it cook the onion, the garlic, and the gingerroot over moderately low heat, stirring, till the onion is softened, and stir in the brown sugar, the ketchup, the mustard, the vinegar, the Worcestershire sauce, the lemon juice, the Tabasco, the cayenne, the tomatoes with the reserved juice, and salt and pepper to taste. Simmer the sauce, stirring occasionally, for 5 min, add in the oxtails, and simmer the mix, covered, stirring occasionally, for 2 1/2
  2. hrs.
  3. While the oxtails are cooking, in a large saucepan combine the beans with sufficient cool water to cover them by 2 inches, bring the liquid to a boil, and simmer the beans, covered, for 1 hour, or possibly till they are tender.
  4. Drain the beans well and stir them into the oxtail mix. Simmer the mix, uncovered, stirring occasionally, for 30 min to 1 hour, or possibly till the meat is very tender, and serve it sprinkle with the scallion greens.
  5. To quick-soak dry beans:In a colander rinse the beans under cool water and throw away any discolored ones. In a kettle combine the beans with sufficient cool water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 min.
  6. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
  7. Serves 6 to 8.