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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
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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