Southern Oxtail & Butter Beans
Slow-braised oxtail becomes tender and rich, paired with creamy butter beans in a savory tomato broth. Pure Southern comfort in one pot.
- Total time
- 120 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 2.5 lb oxtail, cut into 2-inch pieces
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) canned diced tomatoes
- 2 cans (15 oz each) butter beans, canned and drained
- 2 cups beef broth
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat oil in a heavy 5-quart pot over medium-high heat until shimmering, about 90 seconds.
- 2
Working in batches, sear oxtail 2–3 minutes per side until deeply browned. Transfer to a plate.
- 3
Add diced onion to the pot. Cook, stirring, until softened and golden, about 5 minutes.
- 4
Stir in garlic and cook until fragrant, about 1 minute.
- 5
Pour in tomatoes (with juice), broth, and return oxtail to pot with any collected juices.
- 6
Bring to a boil, then reduce heat to low. Cover and simmer 1 hour 30 minutes, until meat is fork-tender.
- 7
Stir in butter beans. Simmer uncovered 10 minutes until beans are warmed through.
- 8
Season with salt and pepper to taste. Serve in bowls with broth spooned over.
Tools you’ll need
- 5-quart heavy pot with lid
- wooden spoon or spatula
- tongs
- cutting board
- chef's knife
- ladle
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