Slow-Braised Oxtail with Butter Beans and Rice
Oxtail cooks slowly in a savory gravy scented with thyme and a gentle touch of allspice, until the meat is tender enough to pull from the bone.
Oxtail cooks slowly in a savory gravy scented with thyme and a gentle touch of allspice, until the meat is tender enough to pull from the bone. Creamy butter beans and fluffy rice make this a hearty, satisfying dinner for an evening when there’s time to let something good simmer.
Serves: 4. Time: About 4–5 hours.
Equipment
Large skillet, deep oven-safe baking dish, foil, tongs, spoon, knife, cutting board, and measuring cups and spoons. A Dutch oven with a lid can replace the skillet and baking dish.
Ingredients
- 3 lb oxtail pieces
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp oil
- 1 onion, diced
- 2 carrots, cut into chunks
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 3 cups beef broth, plus more as needed
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- ½ tsp ground allspice
- 1 bay leaf
- 1 can butter beans, 15 oz, drained and rinsed
- 3 cups cooked rice, for serving
- Sliced scallions, for serving
Method
- Heat oven to 325°F. Pat oxtail dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat; brown oxtail in batches and transfer to a deep oven-safe baking dish.
- Cook onion and carrots in the skillet 6–8 minutes. Add garlic and tomato paste; cook 1 minute.
- Add broth, Worcestershire, thyme, allspice and bay leaf, scraping up browned bits. Pour around oxtail; liquid should reach about two-thirds up the meat. Add broth if needed.
- Cover tightly with foil and braise 3–4 hours, until meat pulls easily from the bone. Check occasionally and add broth if needed. Stir in butter beans for the final 20 minutes.
- Discard bay leaf and skim excess fat. Serve oxtail, beans and gravy over cooked rice; finish with scallions.
Tip: Serve with mashed potatoes instead of rice.
Download the printable recipe