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- 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
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.
- 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.
- Serve braised oxtail over rice, garnished with parsley and pepper sauce to taste.
- This recipe is a Community Pick!