Braised Oxtails with Chilli Beans

I first enjoyed this dish at the home of a good friend and great home cook – it's satisfying comfort food that has everyone sucking bones and licking fingers.

Nick Tresidder

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Braised Oxtails with Chilli Beans
2½kg oxtails (18-24 pieces), trimmed


salt and ground black pepper


2 tbsp flavourless oil, eg grapeseed


2 large onions, finely chopped


1 tbsp crushed garlic


1 tbsp grated root ginger 



¾ cup tomato ketchup


⅓ cup firmly packed light brown sugar


3 tbsp Dijon mustard


⅔ cup cider vinegar or rice vinegar


1 tbsp Worcestershire sauce


½ tsp cayenne pepper or more, to taste


3 x 400g cans Italian tomatoes in juice, chopped


2½ cups dried red kidney beans, soaked


chopped parsley, to garnish

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/braised-oxtails-with-red-chilli-beans/22/

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Prep time:: 20 mins + soaking of beans
Cook time:: 4 hours
Serves:: 8

2½kg oxtails (18-24 pieces), trimmed
salt and ground black pepper
2 tbsp flavourless oil, eg grapeseed
2 large onions, finely chopped
1 tbsp crushed garlic
1 tbsp grated root ginger
¾ cup tomato ketchup
⅓ cup firmly packed light brown sugar
3 tbsp Dijon mustard
⅔ cup cider vinegar or rice vinegar
1 tbsp Worcestershire sauce
½ tsp cayenne pepper or more, to taste
3 x 400g cans Italian tomatoes in juice, chopped
2½ cups dried red kidney beans, soaked
chopped parsley, to garnish

Boil soaked beans in plenty of fresh water for 30 minutes. Remove from heat and drain off all but 2 cups of liquid. While beans boil, heat oven to 220°C. Season oxtails with salt and pepper and spread out in a large roasting dish. Roast about 40 minutes or until oxtails start to brown. Transfer to a large casserole or baking dish, discarding fat.

While oxtails roast, heat oil in a large, heavy pot and cook onions over a moderately low heat, stirring often, until softened. Stir in the beans and the reserved 2 cups of their cooking liquid along with all the remaining ingredients except parsley. Simmer 5 minutes. Transfer to casserole dish with oxtails. Lower oven temperature to 160°C. Cover casserole and bake 2½ hours.

Chill overnight or longer, then remove any fat that sits on top. To reheat, bring back to room temperature then cook 1 hour at 160°C. Serve with mashed potatoes and steamed vegetables.