Ingredients Jump to Instructions ↓

  1. 6 pounds oxtails, trimmed

  2. Seasoned flour for dredging the oxtails

  3. 6 tablespoons vegetable oil

  4. 3 cups finely chopped onion

  5. 3 large garlic cloves, minced

  6. 1 tablespoon grated peeled fresh gingerroot

  7. 2/3 cup firmly packed light brown sugar

  8. 1-1/2 cups ketchup

  9. 3 tablespoons Dijon-style mustard

  10. 1 cup cider vinegar

  11. 1/4 cup Worcestershire sauce

  12. 1/4 cup lemon juice

  13. Tabasco to taste

  14. Cayenne to taste

  15. 1 (28-ounce) can Italian tomatoes, drained, reserving the juice, and chopped

  16. 1 pound dried small red chili beans

  17. Chopped scallion greens for garnish

Instructions Jump to Ingredients ↑

  1. Soak the beans overnight in enough cold water to cover them by 2 inches (see below for quick-soak method). Drain.

  2. Dredge the oxtails in the flour, shaking off the excess. In a heavy kettle heat 4 tablespoon of the oil over moderately high heat until it is hot 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 the remaining 2 tablespoon oil, in it cook the onion, the garlic , and the gingerroot over moderately low heat, stirring, until 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 minutes, add the oxtails , and simmer the mixture, covered, stirring occasionally, for 2-1/2 hours.

  3. While the oxtails are cooking, in a large saucepan combine the beans with enough cold water to cover them by 2 inches, bring the liquid to a boil, and simmer the beans, covered, for 1 hour, or until they are tender. Drain the beans well and stir them into the oxtail mixture. Simmer the mixture, uncovered, stirring occasionally, for 30 minutes to 1 hour, or until the meat is very tender, and serve it sprinkle with the scallion greens.

  4. To quick-soak dried beans:

  5. In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

  6. Yield: 6 to 8 servings Source: Best of Gourmet - 1992 Edition (Conde Nast Books)

  7. Reprinted with permission.


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