Braised ox tail meat served as a southern American-style chilli bowl.
Time
- Preparation: 20 min
- Cooking: 3 h 30 min
- Ready in: 3 h 50 min
Ingredients
- 3 kg Ox tail (cut into 5-7cm wide pieces)
- 2 tsp Olive oil (extra virgin)
- 500 ml Salt-reduced beef stock
- 2 x 400 g tin Tomatoes (crushed)
- 400 ml Tomato passata
- 2 tbsp Mexican chilli powder
- 1 tbsp Paprika
- 4 cloves Garlic (crushed)
- ½ tsp Sea salt
- ½ tsp Black pepper (cracked)
- 400 g tin Cannellini beans (rinsed)
- 400 g tin Borlotti beans (rinsed)
Garnish
- 125 g Light tasty cheese (finely grated)
- 4 tbsp Low-fat Greek yoghurt
- 2 Ripe avocados (sliced)
- Pickled jalpenos (to serve)
- ½ bunch Coriander leaves (to serve)
Instructions
- Preheat oven to 170°C.
- Bring a large heavy¬-based saucepan to a medium heat and add 2 tbsp oil. In batches, brown ox tail pieces all over, removing to a plate until all pieces are finished.
- Place all the beef back in the pan and add stock, tomato passata, spices and garlic and bring to a simmer. Cover in foil and place in oven for 3.5 hours.
- Remove saucepan from oven, carefully remove the foil and lid, remove the ox tail pieces and allow to cool slightly.
- Remove the meat from the bones, discarding bones. Return meat to pan along with beans, cover and set aside until beans are warmed through. Serve with Garnishes of choice.
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