Southern · intermediate
Southern Braised Halal Beef Oxtails With Butter Beans
Richly seasoned halal beef oxtails slow-cooked until fork-tender in a savory herb gravy with creamy butter beans.
- PREP TIME
- 20 min
- COOK TIME
- 120 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season beef oxtail pieces thoroughly with black pepper and dust lightly with all-purpose flour.
- 02
Heat vegetable oil in a heavy dutch oven over medium-high heat and sear oxtails on all sides until deeply browned, about 8 minutes, then set aside.
- 03
Add chopped onion and minced garlic to the pot, sauteing for 3 minutes until translucent.
- 04
Pour in beef broth and halal worcestershire sauce, scraping any browned bits from the bottom of the pot.
- 05
Return oxtails to the pot, stir in dried thyme, bring to a boil, then reduce heat to low and cover tightly.
- 06
Simmer gently for 1 hour 45 minutes until oxtails are meat-tender and pulling away from the bone.
- 07
Stir in drained butter beans and cook uncovered for 15 minutes to warm beans and thicken the rich gravy.
A LITTLE KITCHEN KNOW-HOW
Braising
Browning meat in fat before simmering gently in liquid in a closed pot to break down tough connective tissues into rich gelatin.
Notes from the kitchen
- Browning oxtails thoroughly builds the rich color and deep flavor base of the gravy.
- If gravy is too thin, simmer uncovered for an extra 5 to 10 minutes near the end.
- Original home-cooking adaptation inspired by Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.