Two soul food oxtail recipes that receive high marks from reviewers are the oxtail stew recipe developed by Sunny Anderson at Food Network, and a recipe for barbecued braised oxtails with red chili beans at About.com. Oxtails usually require cooking times of two hours or more.
Sunny Anderson's recipe for oxtail stew begins by soaking 12 ounces of dried lima beans overnight. Add 4 pounds oxtails to a large pot along with 2 large Vidalia onions, 3 scallions, 4 garlic cloves and 1 bunch fresh thyme leaves. Add spices, such as 2 tablespoons red pepper flakes, 4 teaspoons hot paprika, 2 bay leaves and 2 tablespoons hot sauce. Stir in 4 tablespoons gravy master, and refrigerate for four hours or overnight, stirring mixture occasionally. Pour water into pot to cover oxtails, bring to a boil, cover the pot, lower heat, and simmer for two hours, adding 2 cups of beef broth every 30 minutes during the cooking process. Once the two-hour point is reached, stir in the lima beans, 4 teaspoons tomato paste, additional broth and 2 tablespoons salt. Simmer, uncovered, two more hours.
For braised oxtails with beans soak 1 pound dried red beans overnight. Dredge 6 pounds trimmed oxtails in seasoned flour, brown oxtails in batches, and transfer to a plate. In the same pot, cook 3 cups onion, 3 garlic cloves and 1 tablespoon gingerroot, and then stir in all sauce ingredients. Add oxtails to pot, cover and simmer for 2-1/2 hours, and serve with chili beans.