Braised Oxtails with Beans, Tomatoes & Pepper

Braised Oxtails with Beans, Tomatoes & Pepper

Servings 12 servings
Calories 370kcal


  • 3 lb beef oxtail
  • 4 cups chicken broth low salt
  • 2 tbsp olive oil extra virgin
  • 1 medium onion
  • 1 medium carrot
  • 6 cloves garlic
  • 2 tbsp tomato paste
  • 2 tbsp aleppo or blend paprika with cayenne
  • 1 tsp oregano dried (or 1 tbsp fresh)
  • 28 oz whole peeled tomatoes no salt
  • 15 oz navy bean no added salt
  • 1 tbsp sherry vinegar


  • Adjust oven rack to lower-middle position and heat oven to 450°.
  • Lightly season oxtail with salt and pepper.
  • Arrange oxtails cut side down in single layer in large roasting pan and roast until meat begins to brown, about 45 minutes.
  • Discard any accumulated fat and juices in pan and continue to roast until meat is well browned, 15 to 20 minutes.
  • Transfer oxtails to bowl and tent loosely with aluminum foil; set aside.
  • Stir chicken broth into pan, scraping up any browned bits; set aside.
  • Reduce oven temperature to 300°.
  • Heat oil in Dutch oven over medium heat until shimmering.
  • Add onion and carrot and cook until softened, about 5 minutes. 
  • Stir in garlic, tomato paste, Aleppo, and 1 teaspoon oregano and cook until fragrant, about 30 seconds.
  • Stir in broth mixture from roasting pan and tomatoes and their juice and bring to simmer.
  • Nestle oxtails into pot and bring to simmer.
  • Cover, transfer pot to oven, and cook until oxtails are tender and fork slips easily in and out of meat, about 3 hours.
  • Transfer oxtails to bowl and tent loosely with aluminum foil.
  • Strain braising liquid through fine-mesh strainer into fat separator; return solids to now-empty pot.
  • Let braising liquid settle for 5 minutes then pour de-fatted liquid into pot with solids.
  • Stir in beans, vinegar, and remaining 2 teaspoons oregano.
  • Return oxtails and any accumulated juices to pot, bring to gentle simmer over medium heat, and cook until oxtails and beans are heated through, about 5 minutes.
  • Season with salt and pepper to taste.
  • Transfer oxtails to serving platter and spoon 1 cup sauce over top.
  • Serve, passing remaining sauce separately.


Nutrition Facts
Braised Oxtails with Beans, Tomatoes & Pepper
Amount Per Serving (319 g)
Calories 370 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 125mg42%
Sodium 300mg13%
Potassium 188mg5%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 3g3%
Protein 40g80%
Calcium 62mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



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