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Oxtail Stew With Coconut Rice and Black Beans

The Holidays are upon us again! It just seems like yesterday that we were celebrating the Fourth of July. But here we are with Thanksgiving just weeks away.

So; what is on your menu this Thanksgiving? Turkey, stuffing, macaroni and cheese? How about adding something new this year?— Oxtail stew with coconut rice and black beans. I know—you want me to stop, right? Your taste buds are all tingly with the memories of feasts past. Your stomach is starting to rumble in anticipation. Oh wait—that’s me!

Seriously, I love the Holidays. I love it when family gets together and we reminisce over past gatherings, we crowd into the kitchen trying to grab a taste, or we are around the television watching a football game or watching the Macy’s Thanksgiving Day parade. And I love trying new things; especially new recipes that will wow my family and friends.

Whatever your traditions; enjoy them, and enjoy your family. We only get one life on this earth, and we deserve to enjoy one another and make the best of the times we have together.

Okay! Enough of the mushy stuff! Onto this very easy recipe for oxtail stew with coconut rice and black beans; a wonderful addition to your Holiday fare.

Ingredients:

4lbs of oxtail
2 medium carrots diced
1 large white onion diced
1 large green pepper diced
1tsp of sea salt
1tsp of black pepper
1 sprig of thyme
1 sprig of rosemary
4 cloves of garlic minced
¼ cup of vegetable oil
2 scallions
3tbls of flour
32oz of beef broth
16ozof water
8oz of crème of coconut (4oz for oxtails, 4oz for rice)
2 cups of parboiled rice
12oz can of black beans (drained and rinsed)

Directions:

Preheat oven to 350 degrees F.
In a large Dutch oven, or pot that can go into oven, heat oil. Rinse oxtails with cold water and pat dry. Coat oxtails with flour and place in heated oil, browning on all sides. You are not cooking them through, just creating a crust. Remove from the pot, and add onion, carrots, green pepper, thyme, and rosemary. Be sure pot is on medium heat. Cook until vegetables are tender. Add garlic. Return meat to pot, adding salt and pepper. Add beef stock and water and 4oz of coconut crème. Bring to a simmer (10 minutes). Cover and place in the oven for 1 hour and 45 minutes. (Can be cooked on top of stove for 1 and one ½ hour on medium/low flame.)

Prepare rice in a separate pot. Add two cups of parboiled rice, a ½ teaspoon of salt, and 4 cups of water. Bring to a boil then turn heat down to a simmer. Add rinsed black beans and remaining coconut crème. Stir with a fork and cook for 20 minutes. Turn heat off and allow to rest for a few minutes. Fluff with fork, and add 1 chopped scallion over top.

Serve oxtail over rice and beans, or on the side, garnishing with remaining scallion.

Happy Holidays From My Family To Yours!

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Content copyright © 2013 by Ruthe McDonald. All rights reserved.
This content was written by Ruthe McDonald. If you wish to use this content in any manner, you need written permission. Contact Ruthe McDonald for details.



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