"KenK" > wrote in message
...
> I'm looking for an oxtail stew recipe with beans or other legumes.
> Something I can prepare in my slow cooker.
>
> I'd prefer something from here that is liked; some of the internet recipes
> I have Googled seem to have never been tried,
>
>
I've never added beans to oxtail soup/stew but I can't see a reason not to.
No reason why this couldn't be done in a slow cooker, either, except for
browning the oxtails first. Here's my recipe:

2 -3 oxtails, disjointed
1/4 c. neutral oil
flour seasoned with salt & pepper
3 quarts water
1/2 c. chopped carrots
1/2 c. chopped celery
1 c. chopped onion
2 cloves minced garlic
1 bay leaf
1 Tbs. tomato paste
2 Tbs. chopped fresh parsley

Dust oxtails with seasoned flour. Brown well in a deep pot in oil. Add 2
quarts water, 1 tsp. salt and a bouquet garni of fresh parsley, bay leaf,
sprigs of marjoram or thyme and 3-4 peppercorns tied with kitchen string in
a cheesecloth bag. Simmer for 3 hours, stirring occasionally. Remove
oxtails to a platter and let cool to the touch. Skim fat from soup. Debone
the oxtails (I no longer bother) and add the meat to the soup. Stir in
remaining 1 quart water and the vegetables and tomato paste.
Simmer until vegetables are tender, about 30-45 minutes. Remove bouquet
garni. Adjust seasonings to taste. Stir in parsley and heat through.
Serves 6-8

Jill