Name: Slow-Cooker Braised Oxtails with White Beans and Tomatoes
Total time: 7 h
Ingredients: 4 pounds oxtails , trimmed; Salt and pepper; 2 tablespoons extra-virgin olive oil; 1 onion , chopped fine; 1 carrot , peeled and chopped fine; 6 garlic cloves , minced; 2 tablespoons tomato paste; 1 tablespoon minced fresh oregano; 1 teaspoon paprika; 1/2 teaspoon red pepper flakes; 2 cups chicken broth; 2 (15-ounce) cans diced tomatoes , drained; 1 (15-ounce) can navy beans , rinsed; 1 tablespoon sherry vinegar

Why This Recipe Works

To ensure this dish had rich, meaty flavor, we began by browning the oxtails in a skillet before sautéing the aromatics. We added a simple yet flavorful combination of eastern Mediterranean ingredients to give the braising liquid its character: sweet diced tomatoes, warm and earthy paprika and red pepper flakes, and pungent oregano. We then deglazed the skillet with broth to ensure a flavorful liquid for braising—the key to this humble peasant dish that is surprisingly rich and satisfying. After braising, we were careful to remove the fat from the cooking liquid using a fat separator. To finish our hearty dish, we stirred in a splash of sherry vinegar and some more fresh oregano.

Before You Begin

Try to buy oxtails that are approximately 2 inches thick and 2 to 4 inches in diameter. Oxtails can often be found in the freezer section of the grocery store; if using frozen oxtails, be sure to thaw them completely before using.

Instructions

Pat oxtails dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown half of oxtails on all sides, 8 to 10 minutes; transfer to plate. Repeat with remaining oxtails; transfer to plate.

Add onion, carrot, and 1 teaspoon salt to fat left in skillet and cook over medium heat until vegetables are softened, about 5 minutes. Stir in garlic, tomato paste, 1 teaspoon oregano, paprika, and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits; transfer to slow cooker.

Stir tomatoes and beans into slow cooker. Nestle oxtails into slow cooker, adding any accumulated juices. Cover and cook until oxtails are tender and fork slips easily in and out of meat, 9 to 10 hours on low or 6 to 7 hours on high.

Transfer oxtails to serving dish, tent loosely with aluminum foil, and let rest while finishing sauce. Strain cooking liquid into fat separator, reserving solids, and let sit for 5 minutes. Transfer reserved solids and defatted liquid to serving bowl. Stir in vinegar and remaining 2 teaspoons oregano, and season with salt and pepper to taste. Spoon 1 cup sauce over oxtails and serve, passing remaining sauce separately.