Braised Oxtails with Butter Beans
Learn how to make braised oxtails with butter beans, a hearty beef main course with a rich, silky sauce that's perfect for cozy dinners at home.
Oxtails are a cut worth getting to know. They are rich with beefy flavor, and a long, gentle braise turns them soft enough to pull easily from the bone. This dish rewards that patience with a hearty main course and a glossy sauce that clings to every spoonful of beans.
This recipe suits a weeknight when you want something comforting, and it works just as well for a relaxed weekend dinner. The Dutch oven does most of the work, so your main job is careful searing and steady attention to the liquid.
Dry the Oxtails and Season Them Well
Patting the oxtails dry is the most important habit in this recipe. Moisture on the surface steams the meat instead of browning it, and browning is where much of the flavor begins. Kosher salt and black pepper season the meat directly, while a light coating of flour helps the surface develop a rich, even crust during the sear.
Shake off the excess flour before the oxtails go into the hot oil. A heavy coating can scorch and leave bitter specks in the pot, while a thin dusting browns beautifully. Sear in batches so the pieces have room, because a crowded pot cools down and turns gray instead of brown.
Building a Sauce with Real Depth
Once the oxtails are out, the vegetables do the heavy lifting. Onion, carrots and celery cook slowly until the onion turns soft and golden at the edges, and their gentle sweetness balances the richness of the beef. Garlic and smoked paprika go in briefly so they release their aroma without scorching, giving the braise a warm, smoky backbone.
Tomato paste needs a little attention. Let it darken slightly so it loses its raw edge and adds a deeper, rounder taste. When you pour in the apple cider vinegar, scrape the bottom of the pot well. Those browned bits are concentrated flavor, and lifting them into the liquid is what gives the sauce its character.
Braising Gently and Keeping the Liquid Level Right
A braise should simmer, not churn. Skim the foam that rises as the broth comes to temperature so the sauce stays clean. Keep the lid on during the oven braise to hold moisture in, and check partway through. If the meat is no longer mostly covered, add a little hot broth or water rather than cold liquid, which can slow the cooking and make it uneven.
Finishing with Butter Beans and Parsley
Butter beans are mild and creamy, so they take on the sauce beautifully. Drain and rinse them well before stirring them in, then let the pot simmer uncovered with a gentle stir now and then. The sauce thickens slightly as the beans heat through. Stir in the butter for gloss, then add the parsley for freshness. Taste before reaching for extra salt, since the seasoning built up during the braise may already be enough.
Frequently Asked Questions
Do I really need to sear the oxtails first?
Yes, searing is worth the time. Browning gives the meat deep color and savory flavor that carries into the sauce. Work in batches so the pot stays hot, and don't move the pieces too early, or they will stick instead of forming a crust.
Why are the butter beans added at the end?
Canned butter beans are already tender, so they only need to heat through and absorb the sauce. Adding them after the braise keeps them from breaking apart during the long cooking time, and it lets them soak up the flavors of the broth, vegetables and smoked paprika.
How can I tell when the oxtails are ready?
The meat should be very tender and pull away from the bone with little resistance. If it still feels firm, cover the pot and keep braising a little longer, checking the liquid level as you go. Patience is the key, since oxtails rarely turn tender on a rushed schedule.
Recipe
Braised Oxtails with Butter Beans
Beef oxtails are seared, then braised with onion, carrots, celery and beef broth until the meat pulls easily from the bone. Canned butter beans are stirred into the sauce at the end and simmered until heated through and thickened.
- Course
- Main Course
- Cuisine
- American
- Difficulty
- Medium
- Servings
- 6 servings
- Prep time
- 25 mins
- Cook time
- 4 hr 5 mins
- Total time
- 4 hr 30 mins
- Calories
- 750 kcal
Ingredients
For the oxtails
For the braise
To finish
Instructions
Position an oven rack in the lower third and heat the oven to 325°F. Pat the oxtails dry with paper towels. Season them with the salt and pepper, then toss them in the flour and shake off the excess.
Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat. Sear the oxtails in 2 batches, turning occasionally, until deep brown on all sides, about 6 minutes per batch. Transfer the oxtails to a plate.
Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the onion, carrots and celery and cook, stirring often, until the onion is soft and golden at the edges, about 6 minutes. Add the garlic and smoked paprika and cook for 2 minutes more.
Stir in the tomato paste and cook for 2 minutes, until it darkens slightly.
Pour in the apple cider vinegar and scrape up the browned bits from the bottom of the pot. Simmer for 3 minutes until the liquid reduces slightly.
Add the beef broth, bay leaves and thyme, then return the oxtails and any juices to the pot. Bring to a simmer over medium-high heat, about 10 minutes, skimming off any foam that rises to the surface. The liquid should come most of the way up the oxtails.
Cover the Dutch oven with the lid and transfer it to the oven. Braise for 3 hours, until the meat is very tender and pulls easily from the bone.
Remove the pot from the oven. Skim the fat from the surface with a spoon, then discard the bay leaves and thyme stems. Stir in the drained butter beans.
Simmer uncovered over medium-low heat for 30 minutes, stirring occasionally, until the beans are heated through and the sauce thickens slightly. Stir in the butter and parsley, then season with more salt if needed. Serve the oxtails and beans with the sauce spooned over the top.
Notes
- Oxtails are very fatty. Refrigerating the braised dish overnight lets the fat solidify on the surface, so it can be lifted off in one piece before reheating. This extra chilling time is not included in the recipe timing.
- Keep the lid on during the oven braise so the liquid does not evaporate. Check the level partway through, and add a little hot broth or water if the meat is no longer mostly covered.
Recipe: https://dishwhisperer.com/braised-oxtails-with-butter-beans/
