Braised Oxtails With White Beans And Salsa Verde

Name: Braised Oxtails With White Beans And Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Beans; 3/4 lb large dried white bean (such as cannellini, Emergo or gigante); 6 cups water; 1 onion, peeled and halved; 1 bay leaf; salt & freshly ground black pepper; 3 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 3/4 cup chopped canned tomato; The Oxtails; 1 tablespoon olive oil; 3 1/2 lbs oxtails, cut into 1-inch lengths (see Note); salt & freshly ground black pepper; 3/4 cup water; 12 sprigs fresh thyme; The Salsa Verde; 1/2 cup minced parsley; 1/2 cup extra virgin olive oil; 6 anchovy fillets, minced; 3 tablespoons capers, chopped; 3 tablespoons fine breadcrumbs; 1 large garlic clove, minced; 1 1/2 tablespoons red wine vinegar; salt

Servings: persons

The Beans
3/4 lb large dried white bean (such as cannellini, Emergo or gigante)
6 cups water
1 onion, peeled and halved
1 bay leaf
salt & freshly ground black pepper
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
3/4 cup chopped canned tomato
The Oxtails
1 tablespoon olive oil
3 1/2 lbs oxtails, cut into 1-inch lengths (see Note)
salt & freshly ground black pepper
3/4 cup water
12 sprigs fresh thyme
The Salsa Verde
1/2 cup minced parsley
1/2 cup extra virgin olive oil
6 anchovy fillets, minced
3 tablespoons capers, chopped
3 tablespoons fine breadcrumbs
1 large garlic clove, minced
1 1/2 tablespoons red wine vinegar
salt

1
To prepare the beans: Soak the beans overnight in water to cover by 1 inch. Drain and place in a large pot. Add the water, onion and bay leaf. Bring to a simmer, skimming any foam that collects on the surface; partially cover and adjust heat to maintain a slow simmer. Cook until the beans are tender, 1 hour or more (cooking time will depend on the age of the beans). Season with salt and pepper and let cool in the cooking liquid. Drain when cool, reserving the liquid. Discard the bay leaf and onion.
2
Heat the olive oil in a large skillet over moderate heat. Add the garlic and saute for 1 minute to release its fragrance. Add the tomatoes and cook for 3 minutes to soften slightly. Add the beans and enough of the reserved cooking liquid to make them brothy. Cover and simmer gently for about 15 minutes to blend the flavors. Taste and adjust seasoning.
3
To prepare the oxtails: Preheat the oven to 325u00b0. Heat the olive oil in a large skillet over high heat. Add the oxtails (in batches if necessary), season well with salt and pepper, reduce heat to medium and brown well, then turn and brown the second side. Transfer the oxtails to a baking dish just large enough to hold them in a single layer.
4
Pour off any fat in the skillet. Return the skillet to high heat, add the water and deglaze, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve any flavorful bits. Pour over the oxtails, scatter thyme sprigs in the dish, cover and bake until tender, 2 1/4-2 1/2 hours.
5
To prepare the salsa verde: Combine the parsley, oil, anchovies, capers, breadcrumbs, garlic and vinegar. Season with salt.
6
To serve: Divide the oxtails among warmed serving plates, leaving the fat behind in the baking dish. Put a generous spoonful of salsa verde on top of the oxtails. Spoon the beans around the meat.
7
Note: Because many butcher shops don't regularly stock oxtails, call a day or two ahead to guarantee availability.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: The Beans, 3/4 lb large dried white bean (such as cannellini, Emergo or gigante), 6 cups water, 1 onion, peeled and halved, and more.

Yes, Braised Oxtails With White Beans And Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!