Prepare to fall in love with this oxtail and butter beans recipe, a dish that’s as hearty as it is flavorful. Perfect for those chilly evenings when only comfort food will do.
Why This Recipe Works
- The slow cooking process tenderizes the oxtail, making it fall-off-the-bone delicious.
- Butter beans add a creamy texture that perfectly complements the rich oxtail.
- A blend of spices and herbs infuses the dish with deep, complex flavors.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- This recipe is versatile, allowing for various substitutions based on what you have on hand.
Ingredients
- 2 lbs oxtail, trimmed of excess fat
- 1 cup dried butter beans, soaked overnight
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups beef broth
- 1 tsp thyme
- 1 tsp paprika
- Salt and pepper to taste
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Oxtail
Heat the olive oil in a large pot over medium-high heat. Add the oxtail pieces and brown them on all sides, about 3-4 minutes per side. This step is crucial for developing deep flavors in the dish.
Step 2: Sauté the Vegetables
Remove the oxtail from the pot and set aside. In the same pot, add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. This builds the flavor base for your stew.
Step 3: Combine Ingredients and Simmer
Return the oxtail to the pot. Add the soaked butter beans, beef broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until the oxtail is tender.
Step 4: Adjust Seasonings
After the cooking time, taste the stew and adjust the seasonings as needed. If the stew is too thick, you can add a bit more broth or water to reach your desired consistency.
Step 5: Serve and Enjoy
Ladle the stew into bowls and serve hot. This dish pairs wonderfully with crusty bread or over a bed of rice.
Tips and Tricks
For an even richer flavor, you can brown the oxtail in batches to avoid overcrowding the pot. If you’re short on time, using a pressure cooker can significantly reduce the cooking time. Don’t skip soaking the butter beans; it helps them cook evenly and become perfectly tender. For a thicker stew, you can mash some of the butter beans before serving. Lastly, this dish tastes even better the next day, so consider making it ahead of time.
Recipe Variations
- Swap butter beans for cannellini beans or chickpeas for a different texture.
- Add a splash of red wine to the stew for an extra layer of flavor.
- Include diced tomatoes for a slightly tangy twist.
- For a spicier version, add a chopped chili pepper or a dash of cayenne pepper.
- Vegetarians can substitute oxtail with mushrooms or eggplant for a meat-free version.
Frequently Asked Questions
Can I use canned butter beans instead of dried?
Yes, you can use canned butter beans for convenience. Just be sure to rinse them well before adding to the stew, and adjust the cooking time since they won’t need as long to cook as dried beans.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.
What can I serve with this dish?
This stew is versatile and can be served with rice, mashed potatoes, or crusty bread. A simple green salad on the side can add a fresh contrast to the rich flavors.
Summary
This oxtail and butter beans recipe is a hearty, flavorful dish that’s perfect for comfort food lovers. With simple ingredients and easy steps, it’s a satisfying meal that’s sure to impress.