Braised Oxtails and Butter Beans
Oxtails have the remarkable connective tissue called collagen that enhances this braised large bean dish, giving it an excellent mouthfeel. Butter beans, corona beans, or Gigante beans can be used but may have different cooking times and liquid requirements. All these beans have a meaty flesh that absorbs flavor through slow, low braising. As with all braises, this is a two-step cooking process of browning the meat for flavor and slow cooking, which renders a savory and satisfying wintertime favorite.
4 servings
INGREDIENTS:
1 ½ cup dried butter beans
2 pounds oxtails
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon cinnamon
2 serrano peppers, seeds removed, finely minced
4 large garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons almond oil
2 cups onion, finely chopped
2 tablespoons tomato paste
2 cups dry red wine
2 cups chicken broth or more
2 bay leaves
2 sprigs rosemary
3 carrots, cut into 1 ½ inch pieces
1 small celeriac, peeled, cut into 1 ½ inch pieces
¼ cup chopped parsley
1 teaspoon lemon zest
½ teaspoon large-flake sea salt
DIRECTIONS:
Place the butter beans in a bowl and cover them with water by three inches. Refrigerate overnight.
In a large bowl, combine the kosher salt, black pepper, cinnamon, serranos, garlic, soy sauce, and Worcestershire sauce. Toss the oxtails in this mixture. Refrigerate overnight.
Heat an eight-quart Dutch oven over medium-high heat—Preheat the oven to 350°F.
Add the oil to the Dutch oven. When it shimmers, add the oxtails in a single layer. (May need to do batches.) Brown on all sides. Remove to a plate. Reserve any marinade to be added with the tomato paste later.
Add the onions to the remaining fat to the Dutch oven and caramelize for about ten minutes. Add the tomato paste, reserved marinade, and stir for about two minutes until it turns a rusty brown. Deglaze with the wine, then the chicken broth scraping the fond from the pan's bottom with a wooden spoon. Drain and add the butter beans and browned oxtails. Add the bay leaves, rosemary, carrots, and celeriac. Bring to a boil, cover, and place in the preheated oven.
Stir and turn the oxtails every thirty minutes, adding more chicken broth as needed. Braise for two-and-half to three hours or more. Continue cooking until the beans turn from opaque white to slightly transparent light brown and are very soft. The stock will become thickened.
Remove the oxtails, shred the meat, and put back the meat. Discard the bones, bay leaves, and rosemary. Taste, Think, Transform with salt and/or pepper if needed.
Divide the mixture into four serving bowls. Top with a mixture of parsley, lemon zest, and flaky sea salt.
Braised Oxtails and Butter Beans
Ingredients
- 1 ½ cup dried butter beans
- 2 pounds oxtails
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon cinnamon
- 2 serrano peppers, seeds removed, finely minced
- 4 large garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons almond oil
- 2 cups onion, finely chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups chicken broth or more
- 2 bay leaves
- 2 sprigs rosemary
- 3 carrots, cut into 1 ½ inch pieces
- 1 small celeriac, peeled, cut into 1 ½ inch pieces
- ¼ cup chopped parsley
- 1 teaspoon lemon zest
- ½ teaspoon large-flake sea salt
Instructions
- Place the butter beans in a bowl and cover them with water by three inches. Refrigerate overnight.
- In a large bowl, combine the kosher salt, black pepper, cinnamon, serranos, garlic, soy sauce, and Worcestershire sauce. Toss the oxtails in this mixture. Refrigerate overnight.
- Heat an eight-quart Dutch oven over medium-high heat—Preheat the oven to 350°F.
- Add the oil to the Dutch oven. When it shimmers, add the oxtails in a single layer. (May need to do batches.) Brown on all sides. Remove to a plate. Reserve any marinade to be added with the tomato paste later.
- Add the onions to the remaining fat to the Dutch oven and caramelize for about ten minutes. Add the tomato paste, reserved marinade, and stir for about two minutes until it turns a rusty brown. Deglaze with the wine, then the chicken broth scraping the fond from the pan's bottom with a wooden spoon. Drain and add the butter beans and browned oxtails. Add the bay leaves, rosemary, carrots, and celeriac. Bring to a boil, cover, and place in the preheated oven.
- Stir and turn the oxtails every thirty minutes, adding more chicken broth as needed. Braise for two-and-half to three hours or more. Continue cooking until the beans turn from opaque white to slightly transparent light brown and are very soft. The stock will become thickened.
- Remove the oxtails, shred the meat, and put back the meat. Discard the bones, bay leaves, and rosemary. Taste, Think, Transform with salt and/or pepper if needed.
- Divide the mixture into four serving bowls. Top with a mixture of parsley, lemon zest, and flaky sea salt.
Calories
1043.46Fat (grams)
40.43Sat. Fat (grams)
13.51Carbs (grams)
68.18Fiber (grams)
17.33Net carbs
50.85Sugar (grams)
15.14Protein (grams)
80.05Sodium (milligrams)
2463.58Cholesterol (grams)
211.14