Braised Oxtail with Butter Beans

June 14, 2017

Test Kitchen-Approved

Food52 Review: This recipe is featured in the story, 14 Cozy, Tomatoey Braises to Warm Your Stove Now Through March, sponsored by Muir Glen.The Editors

Serves: 4–6


  • 3 pounds oxtail
  • Olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons canola oil
  • 2 tablespoons dark rum
  • 2 plum tomatoes, chopped
  • 3 cloves garlic, grated
  • 1 1-inch piece ginger, peeled and grated
  • 4 sprigs thyme
  • 2 fresh bay leaves
  • 1 large onion, chopped
  • 1 cup beef or veal stock (I prefer organic low-sodium)
  • 2 16-ounce cans butter beans, drained
  • Cooked white rice
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 teaspoon Matouk's pepper sauce
In This Recipe


  1. Preheat the oven to 350°F.
  2. Lightly drizzle the oxtail with olive oil, season generously with salt, pepper, and Worcestershire sauce. Let the meat marinate for at least an hour in the fridge.
  3. Add the canola oil to a heavy bottomed pot over medium high heat. Add the meat and cook until all pieces are browned on all sides.
  4. Once all the meat is browned, reduce the heat to medium and add the rum, tomatoes, garlic, ginger, thyme, bay leaves, and onions. Cook and stir occasionally until the onions are translucent. Add stock and bring pot contents to a simmer. Once simmering, cover with a sheet of parchment paper and cover with lid. Move the pot to the middle rack in the oven, and cook for 3 hours or until meat is fork tender.
  5. Once the meat is cooked to desired doneness, stir in the butter beans and cook for another 15 minutes. Remove from oven and move pot contents to serving dish. Discard thyme sprigs and bay leaves.
  6. Serve braised oxtail over rice, garnished with parsley and pepper sauce to taste.

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Reviews (11) Questions (0)

11 Reviews

cassandra November 4, 2018
This sounds so great but where do I find Matouk's pepper sauce or what would be a good substitute?
Author Comment
Mas A. November 4, 2018
Hey Cassandra! There really is no substitute for Matouk’s but fortunately it’s available on Amazon. I think Walmart carries it too. Good luck!
chyvonne J. January 30, 2018
I made this last night for dinner - what a wonderful dish! Everything came out just as hoped. The beans were creamy and delicious. Such great comfort food. I couldn't wait for leftovers in my lunch today.
Author Comment
Mas A. February 27, 2018
I'm so glad it turned out great for you! <br />
morgandrew August 19, 2017
making today can't wait!
Author Comment
Mas A. February 27, 2018
How did it turn out Morgan?<br />
Noneof Y. June 18, 2017
1. Is there a good substitute for oxtails if none are available?<br />2. Has anybody tried this in the slow cooker or pressure cooker, especially the last three hours?
Author Comment
Mas A. June 19, 2017
Short ribs are comparable cut of meat when it comes to texture and flavor. If you cook in a pressure cooker you would only need to cook for an hour, maybe a little bit more depending on the doneness of the meat.
Alison M. January 23, 2018
Thanks for the tip! Anytime I can use my pressure cooker I'll go for it.
gandalf June 15, 2017
This looks delicious. As I have never cooked oxtail, however, let me ask a stupid question or two: (1) Is this meal prepared/cooked, as you have described it, with the tail bone in? (2) Is it served with the tail bone in?<br /><br />Thanks in advance.<br />
Author Comment
Mas A. June 15, 2017
Yes it is prepared with the bone but once it's done, and done right, it will be falling off the bone. It's so amazing!