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Braised oxtail with butter beans in a cast iron Dutch oven with glossy red wine sauce and parsley

Braised Oxtail with Butter Beans

Slow-braised oxtail simmered with butter beans, red wine, and tomatoes until the meat is fall-off-the-bone tender and the sauce is thick and glossy.
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Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 40 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

Oxtail and seasoning
  • 1.5 kg oxtail sections (2-inch cuts) patted dry
  • 1.5 tsp fine sea salt
  • 1 tsp black pepper freshly ground
  • 1 tsp smoked paprika
  • 2 tbsp neutral oil (such as vegetable or sunflower) for searing
Braise base
  • 1 large brown onion roughly diced
  • 2 medium carrots cut into 1-inch pieces
  • 2 celery stalks sliced
  • 5 garlic cloves smashed
  • 2 tbsp tomato paste
  • 300 ml full-bodied red wine (Merlot or Côtes du Rhône)
  • 400 g canned whole tomatoes crushed by hand
  • 600 ml beef stock, low-sodium
  • 4 fresh thyme sprigs tied with bay leaves
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce
Beans and finish
  • 2 x 400 g cans canned butter beans, drained and rinsed added in final hour
  • small handful flat-leaf parsley roughly chopped, to finish

Method
 

Season and sear the oxtail
  1. Heat the oven to 160 C / 320 F.
  2. Pat the oxtail pieces completely dry with paper towels. Season all over with salt, black pepper, and smoked paprika.
  3. Heat 2 tbsp oil in a 6-quart Dutch oven over medium-high heat until shimmering. Sear the oxtail in batches, not crowding the pan, for 3-4 minutes per side until deeply browned on all sides. Transfer to a plate and set aside.
Build the braise base
  1. Reduce heat to medium. Add the onion, carrot, and celery to the same pot. Cook for 5-6 minutes, stirring occasionally, until softened and lightly golden at the edges.
  2. Add the garlic and tomato paste. Stir and cook for 2 minutes until the paste darkens slightly and smells toasty.
  3. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release all the browned bits. Let it bubble and reduce for 3 minutes.
  4. Add the crushed canned tomatoes, beef stock, Worcestershire sauce, thyme bundle, and bay leaves. Stir to combine.
Braise the oxtail
  1. Return the seared oxtail pieces to the pot, submerging them as much as possible. The liquid should come about two-thirds of the way up the meat.
  2. Bring to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the oven.
  3. Braise for 2 hours at 160 C / 320 F, then check the meat. It should be starting to pull away from the bone but not yet falling off.
Add butter beans and finish
  1. After 2 hours, uncover the pot and nestle the drained butter beans into the braising liquid around the oxtail.
  2. Return to the oven uncovered for a further 45-60 minutes until the oxtail meat is completely tender and falling from the bone, and the sauce has reduced to a glossy consistency.
  3. Remove the thyme bundle and bay leaves. Taste and adjust salt. Scatter chopped parsley over the top and serve.

Notes

For the cleanest, richest sauce, braise the oxtail a full day ahead, refrigerate overnight, then lift off the solidified fat before reheating with the butter beans.