Oxtail stew is a popular dish in Jamaica. Here’s a recipe from Geva’s in San Francisco that adds lima beans and a touch of heat from jalapeño chilies for a terrific rendition.

Serves 6.

INGREDIENTS

  • 1 pound large dried lima beans

  • 1/2 cup olive oil

  • 4 to 4 1/2 pounds oxtails
  • 1 1/2 cups all purpose flour

  • 2 medium onions, chopped

  • 3 green onions, chopped
  • 2 tablespoons chopped garlic
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 jalapeño chili, seeded, chopped
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 2 cups dry red wine
  • 1 1/2 cups canned beef broth
  • 2 tablespoons dark brown sugar

    DIRECTIONS

    Place beans in large saucepan. Add enough water to cover by 3 inches. Bring to boil. Remove from heat. Cover and let stand 2 hours. Drain.

    Heat oil in heavy large Dutch oven over high heat. Season oxtails with salt and pepper. Working in batches, coat oxtails with flour; shake off excess. Add to Dutch oven and cook until golden brown on all sides, about 10 minutes per batch. Transfer oxtails to platter.

    Drain all but 3 tablespoons drippings from pot. Add all onions, garlic, ginger, thyme, oregano, jalapeño, pepper and bay leaves. Sauté until onions are translucent, about 5 minutes. Add wine, 1/2 cup broth, sugar and oxtails. Bring to boil. Reduce heat, cover and simmer 1 hour.

    Add lima beans and 1 cup broth to stew. Cover and simmer until oxtails and beans are tender, about 1 1/2 hours. Skim any fat from surface of stew. Season to taste with salt.