Oxtail Stew

Directions

1. 1
   In a large bowl, cover lima beans with water, cover with a towel and soak overnight.
2. 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. 3
   Add enough water to just cover the oxtails and bring the mixture to a boil.
4. 4
   Lower to a simmer, cover and cook 2 hours.
5. 5
   Every 30 minutes for 2 hours add 2 cups of water or broth, alternating, as necessary, to keep oxtails covered with liquid.
6. 6
   At 2 hours, add the beans, tomato paste, and 2 more cups of beef broth and water, if needed.
7. 7
   Bring to a boil then simmer uncovered 2 hours, skimming fat off top and stirring occasionally.
8. 8
   In the last 1/2 hour of cook time, season with 2 tablespoons salt.
9. 9
   Serve with rice.