Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of braised oxtail

Oxtail Stew with Beans & Red Wine


  • Author: Michelle Minnaar
  • Total Time: 3 hours 30 minutes
  • Yield: 4 servings 1x
  • Diet: Low Lactose

Description

Oxtail Stew is the ultimate comfort food in winter. This version comprises oxtail braised in red wine with beans on a low heat for a long time. The longer the better! Wait for the flavours to completely soak in and enjoy the day after cooking.


Ingredients

Units Scale
  • 150g (5oz) dried haricot/navy beans
  • 1.5kg (3lbs) oxtail, segmented
  • flour, seasoned with salt and freshly ground black pepper
  • 30ml (2 tbsp) vegetable oil
  • 12 shallots, peeled
  • 4 garlic cloves, peeled and crushed
  • 250ml (1 cup) red wine
  • 500ml (2 cups) beef broth/stock
  • 60ml (4 tbsp) tomato purée
  • 250ml (1 cup) boiling-hot water [optional]
  • 45ml (3 tbsp) brown sugar [optional]
  • 1 bay leaf [optional]
  • 2.5ml (1/2 tsp) dried thyme [optional]
  • 2.5ml (1/2 tsp) teaspoon dried sweet basil [optional]
  • 2.5ml (1/2 tsp) teaspoon dried parsley [optional]

Instructions

  1. Soak the beans in water overnight.
  2. Preheat the oven to 180°C/350°F/gas mark 4.
  3. Trim the excess fat from the oxtail.
  4. Heat the vegetable oil in a heavy-bottomed ovenproof pan over a moderate heat. Dust the oxtail in seasoned flour, then add to the pan and colour until golden brown on all sides.
  5. Add the shallots, garlic, wine and stock.
  6. Mix the tomato purée with the boiled water. Add the sugar to the tomato mixture to neutralise the acidity. Give it a good stir to remove all lumps and add tomato mixture to the oxtail.
  7. Rinse the beans thoroughly under running water and add to the meat.
  8. Add the herbs if desired.
  9. Bring the oxtail to a simmer and braise in the preheated oven. After 1 hour lower the heat to 150°C/300°F/gas mark 2 and braise for a further 2 hours.
  10. For best results, switch off the oven and let it cool down overnight. When it’s cooled, place the pot in the fridge to marinate further.
  11. After it has been reheated, don’t forget to remove the bay leaf.

Notes

  • If you love baked beans, you'll be simply blown away by the the beans in this recipe. A great idea is to add even more beans to this recipe, but you'll have to add more stock to it to compensate. Just keep checking liquid levels during cooking and top up with water where necessary. You can freeze the excess beans separately from the meat and enjoy them on toast or a baked potato.
  • If you are gluten-intolerant, use gluten-free flour of your choice to dust the oxtail with.
  • Storage: Freeze for up to 3 months. It lasts for 3 days fresh in the fridge.
  • The bay leaf in this recipe is optional, so if you can't get your hands on any then don't worry. Ethier try one of these bay leaf substitutes instead or simply make the recipe without it! I'm sure it'll still be yummy.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Dinner
  • Method: Braise
  • Cuisine: South African

Keywords: oxtail stew, oxtail recipe, how to make oxtail stew, oxtail with red wine, French oxtail stew, oxtail and bean stew