Mains
Braised Oxtails with Butter Beans
Oxtails braised low and slow until the collagen melts into a rich, dark gravy studded with tender butter beans.
Oxtails ask for patience more than skill, and that's exactly why they taste like they were made with love. This dish took over my Sunday afternoons for years, the pot just barely bubbling while everything else in life slowed down. Give it the time it wants and it will reward you.
Ingredients
- 3 lbs oxtails, trimmed
- 1/2 cup all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
- 1 large onion, diced
- 2 carrots, sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 4 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 can (15 oz) butter beans, drained
Instructions
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1
Dredge and brown the oxtailsSeason the oxtails with salt and pepper, dust in flour, then brown in batches in hot oil in a Dutch oven, about 4 minutes per side, and set aside.
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2
Soften the vegetablesAdd the onion, carrots, and celery to the pot and cook for 6 to 8 minutes until softened, then stir in the garlic and tomato paste for 1 minute.
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3
Deglaze and add liquidPour in the beef broth, scraping up the browned bits from the bottom of the pot, and add the thyme and bay leaves.
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4
Return the oxtailsNestle the browned oxtails back into the pot so they're mostly submerged, bring to a simmer, then cover and reduce heat to low.
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5
Braise low and slowCook covered for 2 1/2 hours, checking occasionally, until the meat is falling-off-the-bone tender.
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6
Add the butter beansStir in the butter beans and simmer uncovered for 15 more minutes to let the gravy thicken slightly.
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7
Skim and finishSkim any excess fat from the surface, discard the bay leaves and thyme stems, and season with additional salt to taste before serving.
Okra & Oak Tip
Braise oxtails a day ahead if you can; the gravy thickens and the flavor deepens dramatically once it's had a night to rest.
Storage
Refrigerate up to 4 days or freeze up to 3 months; reheat slowly over low heat with a splash of broth.
Frequently Asked Questions
They likely need more time; oxtails are full of connective tissue that needs low, slow heat for at least 2 1/2 to 3 hours to break down.
Yes, brown the oxtails and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours.
Nutrition
Per serving. Values are estimates.
560
Calories
42g
Protein
22g
Carbs
34g
Fat
