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.
- Prep time:
- 20 mins + soaking of beans
- Cook time:
- 4 hours
- Serves:
- 8
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2½kg oxtails (18-24 pieces), trimmed
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salt and ground black pepper
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2 tbsp flavourless oil, eg grapeseed
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2 large onions, finely chopped
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1 tbsp crushed garlic
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1 tbsp grated root ginger
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¾ cup tomato ketchup
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⅓ cup firmly packed light brown sugar
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3 tbsp Dijon mustard
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⅔ cup cider vinegar or rice vinegar
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1 tbsp Worcestershire sauce
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½ tsp cayenne pepper or more, to taste
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3 x 400g cans Italian tomatoes in juice, chopped
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2½ cups dried red kidney beans, soaked
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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.
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