Braised Oxtails With White Beans and Salsa Verde

Submitted by evelynathens

"This was the Winning Recipe for 1997 in the San Francisco Chronicle, from Janet Fletcher. Oxtails aren't on everyone's menu, but these are wonderful; braised to fork-tenderness and served atop a bed of succulent white beans. The salsa verde is the crowning touch."

 

• Ready In: 4hrs 20mins
• Ingredients: 21
• Serves: 6

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

directions

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 325°. 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.