How to Make Braised Oxtails with White Beans and Tomatoes

[@susiep2199]

I just made this recipe and it is delicious!! I was fortunate enough to get a package of reduced price oxtails and I have to say it was a hit at the dinner table tonight! What I love is that I meal prep over the weekend for the week and I'm going to give to my husband for dinner meal for work this week also . Great recipe atk. Next time I will try beef shanks maybe... Just a cost issue.

[@titanwakefield144]

Oxtails became expensive once too many ppl discovered the greatness!

[@denisemoore9316]

It was the best kept secret!!!

[@michellestrawn2976]

This looks super. I am used to making oxtails southern style, slow cooked in the oven with the holy trinity (onion, green pepper and celery) plus tomatoes then serving over rice, But this looks amazing especially because the beans can serve as a rice substitute. Trying next weekend since my daughter has asked me for oxtails.

[@gr8tgee]

I need some of them oxtails in my life, on a bed of coconut rice. My mouth is watering just watching this, it looks soo delicious. That's a great recipe 😃👌

[@bobbauldock3846]

This guy is one of a kind , I really enjoy watching him, and man can he cook, so now I got ox tails, baked not boiled, anyhow I am eating so good lately, thanks a lot...................BB

[@thomasitataylor6450]

I love oxtails, but I’m used to cooking with potatoes, onions, celery, corn and green beans. I usually cook in the crock pot without browning. I serve with buttered cornbread muffins and a green salad. I also like Jamaican oxtails. I’m going to try this middle eastern recipe.

[@stephanieramirez9646]

I seen this on TV today, I've been wanting to make an oxtail for a while now. When i seen this recipe on TV looked so delicious and simple. Im Definitely making this dish.

[@SuzanneBaruch]

"This is a *terrific* cold weather dish." Just in time for Summer ...

[@seikibrian8641]

This is a clip from Season 19 Episode 15, which aired on April 27, 2019. April in Boston is plenty cold. Of course, posting it to KZbin in June could be considered a bit out of season, but braised oxtails taste pretty good year-round.

[@sharonrybak6774]

I priced them about 3 yrs. ago for a veg. Soup. I almost dropped...for such a fatty meat! I wound up w pork neckbones which used to be cheap, they were delicious!!

[@AIRTRK1]

I made this, and it came out fabulous. However, I noticed that this America's Test Kitchen episode is three years old. I mention this because you mentioned how it was an inexpensive meat. Well, I got slammed at my local "Publix" supermarket and paid $13.99 a pound. I paid roughly $34.85 for 2 1/2 lbs of oxtail. Anyway, since I was already committed to making this recipe I accepted the package of oxtail when the butcher handed it to me. Hey, lesson learned. Next time I'll shop around before going back to "Publix". Again, fabulous recipe.

[@demogodreturns]

Inexpensive? Where you get your oxtail from lol?

[@daylilygardener6558]

They have mentioned the same thing with flank steak...it once was a cheaper cut of beef but not now.

[@keeristdiablo540]

They said the same thing about beef tongue, now you nearly have to have Mike Bloomberg's resources to get it!

[@omogenaija1]

@@keeristdiablo540 Then you must not have farms near you. I don't think oxtails are inexpensive. ATK is just far removed from what an average person pays.

[@olliealexander6291]

Very expensive but worth it

[@moon_flower080]

oxtails sell for $17 for less than 2 lbs now

[@alanvonau278]

Oxtails ARE relatively expensive these days.

[@stevelogan5475]

@ Alan von Au , i agree my friend & if you want a sub for oxtail, buy beef shanks, they are usually less costly than oxtails( almost always) & they are just as tasty when braised, & they come from the femur bone of the cow. I prefer them, they also have much less tendon & cartilage. I hope that helps you friend.

[@alanvonau278]

@@stevelogan5475 Thank you very much for your suggestion! I have cooked beef shanks before, absolutely a good alternative. They seem to contain as much collagen as oxtails do, which I like. In my opinion, beef tongue is even better than oxtail and shank, because of its buttery texture (when boiled or braised) and taste. I think of it as beef pâté 😋. To good eating 🥂!

[@wayne1141]

great job Dan

[@wotan10950]

Everytime I want to go vegetarian, you present one of these fantastic yummy meat dishes! Oh well, I’ll go vegetarian next week!

[@TruthTroubadour-xi9cc]

This looks amazing! I'm going to have to try it!

[@jogozc]

Not a Beef- eater but absolutely love Oxtails! Combine this with my newly acquired love of the Turkish language, (in the Time of Covid-19) and looking fwd to decadent Yumminess (with a Glass of Red) 🍷

[@Stewy-xw9fz]

Jamaican oxtail recipe is the best. Hands down.

[@marecee1054]

This is the best version of oxtail soup I've ever tried, but left out the beans and aleppo pepper, and finished it off in the the crock pot instead of the oven.

[@michaelmode]

O X T A I L S !!!!!!!!!!!!!!!!!!!!! Been eating them for the past 48 years.

[@mayalimon0929]

Too bad oxtails are so expensive. Four pounds. Need to take out a loan. I can eat at least 4 of them,

[@daylilygardener6558]

They have mentioned the same thing with flank steak...it once was a cheaper cut of beef but not now. Same with chicken wings.

[@lordgarion514]

@@daylilygardener6558 They're still cheaper. In my area Ribeyes are around $10 a pound. And we literally have the cheapest food in the world.

[@richardneilan2392]

$1.69 lb for beautiful ox tails in Orlando. 5 pounds for less than $9.00. They're in the oven right now.

[@ishtar0077]

God I want to married man like Dan. Lol . He is so adorable and can cook

[@OneManWolfpack79]

did anyone else laugh when he said they were inexpensive?

[@Boollish]

Dan: They're inexpensive Me in 2021 seeing $11.99 oxtails: U WOT M8?

[@hollym5873]

Thanks for the recipe.

[@olliealexander6291]

Made it! Delicious

[@claudiocampanella8281]

Excellent

[@sheteg1]

I bought a fresh whole oxtail butchered into pieces for $28 today (Toronto) Will feed 4 -6 people no problem. Pretty reasonable pricing.

[@zonawilson6245]

Hope I won't have forgotten about this delicious-looking recipe by the time cold weather arrives again. Yumm!

[@seikibrian8641]

One great thing about subscribing to the ATK Web site is that you can search for recipes, watch complete episodes of the TV show, read equipment reviews and taste tests, etc. any time you want. Heck, you can go all the way back to Season 1 and watch he-who-shall-not-be-named being a pompous stiff if you want. ;-)

[@ricklarouche4105]

That looks quite good..

[@elizabethshaw734]

My state has the highest grocery prices in the 48 contiguous states. I used to think it was expensive and now my mind has been blown. A chuck roast that I could get for 7 to 9 dollars is now $19.49! If people think I'm going to make a chuck roast they're crazy. :-)

[@TanyaP822]

Love me some ox tails..must try

[@notsosassymarian]

To all commenting about the cost of oxtails: most beef has gone up in price substantially in this Covid-19 environment we’re in. My guess is that this episode was recorded pre-corona virus. I purchased oxtails in December 2019 for $4.99/lb; I live in a Seattle suburb. When beef prices come back down, I’ll be make this dish for sure!

[@noracharles80]

I just bought 4.5 lbs of Oxtails at my local Safeway and it cost me $52.00. (December 2022) This recipe is so wonderful, and the two of use have several meals. It’s worth it. Thanks Dan and Julia! You are terrific!

[@ejwright5655]

In tx oxtails are currently between 7.99 and 8.99 lb

[@Passionforfoodrecipes]

Oh that looks so good, it really has my *tail* wagging.. I'm sure we've all *bean* there.

[@TheBeetrootman]

that joke was very braise of you

[@Passionforfoodrecipes]

@@TheBeetrootman I'd hate to land myself in hot water!

[@miked2847]

I thoroughly enjoyed making this dish. I swapped the oxtails for bone in short ribs(using what I had) and it is simply divine. Great job on the recipe!

[@elizabethshaw734]

I also do the same with thick cut beef shank as it is inexpensive although I don't know what that means these days! All of the cheap cuts of meat have been rediscovered and now they are outrageously expensive!

[@denisemoore9316]

He said…it’s good right!!! Lol 😂

[@mozu517]

SORRY oxtails are not inexpensive--at least in the Chicago area! $8.99/lb on sale!

[@MrBjorn6]

Same in NYC, but I bought mine in bulk xmas last year and bought 15 pounds, for $4.00 pound.

[@seikibrian8641]

$8.99 per pound is pretty inexpensive compared to ribeye (I see it for $15.97/lb at Walmart) or even center-cut sirloin ($9.94/lb).

[@seikibrian8641]

@PhillipMargrave "Food snobs are gonna snob about food." And haters are gonna hate. If you can't afford oxtails, why are you even watching a video about braised oxtails?

[@olliealexander6291]

I live in the Chicago land area very expensive but worth it

[@Clarkson350]

Nice winter dish!

[@chrishewitt4220]

There was a time when the cheaper cuts were cheap because no one used them... now because of shows like this they are all in demand and the price has gone through the roof.

[@verroa84]

I remember back in the late 70s when Butchers & supermarkets couldn't give this stuff away. People use to buy it for their dogs as a substitute for when they ran out of dog food. But now! Im afraid the supermarket will charge me for even looking at a pack of oxtails.

[@thomasitataylor6450]

Where would I buy true oxtails?

[@wolfgirl156]

Inexpensive = NOT - but delicious

[@shaneenwahl4022]

I used half of the Allepo peppers and it was still far too hot. lots of work for a inedible meal. I am certain that without the peppers it wiould have been fine.

[@elizabethshaw734]

Oh and that is for a 1.75 lb roast which does not feed a lot of people as someone once said to me!

[@tony_25or6to4]

Why chicken stock instead of beef stock?

[@victoriachi6763]

I just finish cooking this dish and followed it step by step but after 3 hours there was no sauce left but oil. I added a can of chicken broth so I can add the beans. It was delicious though.

[@ibdavidc]

I love everything about this, so long as somebody ELSE cleans the pot later... 😎

[@deb3834]

Definitely one of those recipes for the stay at home cook. Otherwise come home from work spend hours in the kitchen and eat at midnight. Does ATK do anything quick and easy?

[@willjay916]

Will Jay Definitely not something that I'm going to whip up for just myself on a weeknight, but given the time required and the cost of the oxtails, I might do this for Thanksgiving, Christmas or other family feasts when I have time and a house full of appreciative eaters.

[@TKomoski]

Don't get me started watching you lady's , I will never get my life back watching the shows

[@oscarchagoya5985]

Can I use beef chank?

[@mindingmyownbusiness6194]

Love oxtails will try🙂may I ask the name of the items that you are using? The pots, fat separator ect. Thanks

[@rustyschackleford5800]

The dutch oven is a Le Creuset, enameled cast iron

[@seikibrian8641]

The fat separator is from Cuisipro, and was the winner of their testing back in 2018. Because the Cuisipro has that internal plunger mechanism, I actually prefer the similar (and slightly less expensive) OXO Good Grips "Good Gravy" separator: www.oxo.com/good-gravy-fat-separator-4-cup.html

[@eliaschelios7724]

Oxtails were relative inexpensive for this MOOC, nevertheless, great video....

[@noracharles80]

Growing up, my depression era mother ( in the 50’s and 60’s) used oxtails in her cooking, as they were cheap. I don’t know what happen, but we bought 5 lbs of oxtails yesterday, and it cost over $60. You could blame it on inflation, but please tell me ATK and others, what are the cheap cuts of beef these days? I can promise you we will be getting 3+ meals out of our oxtails, but rib eye steak seems like a bargain.

[@philcremer4709]

Okay, the recipe without subscribing to America's Test Kitchen? Does EVERYTHING have to monetized?

[@billygarfield5520]

Looks yummy!

[@richardneilan2392]

So many comments about cost. Where do you live? I bought beautiful, meaty ox tails at my grocery store here in Orlando for $1.69 a pound.

[@titanwakefield144]

Richard Neilan They are expensive in DC like $5.99 or more per pound.

[@LadyReddK]

I would love a video on how to clean the Dutch oven. Mine is brown and stained inside and I just can't get it clean. Do you use a new one each time time you film??

[@crestonediamond]

Bartender's friend. Make a paste, let soak for a bit, scrub with a tough sponge and rinse.

[@sfpapiman]

Oxtails are not inexpensive for my income considering the amount of meat you get in proportion to the vertebrae.

[@DannybFlat01]

Cold weather dish? Its Summer!

[@Jameson77777]

Oxtails WERE inexpensive before they got gentrified!!!

[@tony_25or6to4]

I would have used a tomato or oxtail to scrub the fond off of the side of the Dutch oven.

[@smcaine]

Can you use the oxtail drippings instead of olive oil for the onions and carrots

[@JimtheCornFarmer]

Are the tails washed beforehand? It's really inconsistent between recipes whether or not to do it

[@sylhomeo6351]

Inexpensive?? Not here in Quebec, that’s for sure!

[@Raaelu]

Please, I want to now where you are getting inexpensive oxtails in Boston.

[@chefcscreations]

Exactly, I find them for $7.99/lb

[@irisk934]

I've always wondered about the hierarchy at ATK. Is Julia Dan's superior? How does all of that work?

[@seikibrian8641]

David Nussbaum (who doesn't appear on screen) is the CEO and Chairman of the Board. Jack Bishop was the co-founder, and is now the CCO (Chief Creative Officer). Jack, Julia, and Bridget are executive producers of the ATK television show, along with Kaitlin Keleher. Dan is the editor-in-chief of Cook's Illustrated magazine, but the exact relationship of team members on-screen gets fuzzy.

[@irisk934]

@@seikibrian8641 thank you! I never realized that Jack was that high.

[@mayalimon0929]

What brand & type of food separator did you use. I want one

[@seikibrian8641]

That's a Cuisipro Fat Separator, which was their winner in a test back in 2018. It currently sells for about $27. Because of the internal plunger mechanism on the Cuisipro, I prefer the similar OXO Good Grips "Good Gravy" separator, which sells for about $25. See: www.oxo.com/good-gravy-fat-separator-4-cup.html

[@keeristdiablo540]

OK, I understand the reasoning behind browning the meat in the oven first. It develops a lot of extra flavor through the "Maillard" reaction. And sauteing the veggies first, makes sense. But why not do the "tenderizing" portion of the recipe in an electronic pressure cooker, which will only take 30 minutes or so to reach the same tenderness, rather than wasting three hours waiting on your oven, while it heats up your whole house? Unless you're just bored and have nothing else to do, I guess then, it would make sense.

[@lovelygivan5533]

My MoM use to buy them 10# for a $1.00! They were considered "POOR PEOPLE FOOD & SLAVE FOOD!" Them & CHICKEN WANGS!

[@claytonkokensparger9045]

Not any more

[@chefcscreations]

Right?! my dad used to buy wings from the meat delivery man from the restaurant he worked for like $2 for a 5+lb bag. Wasn't popular in the supermarkets. This was in the 80s...How things changed

[@oswaldclarke7775]

Ladies I'm ready to be invited to show you the Jamaican version of oxtail. Looking forward to your invite. Thanks

[@kvirgo85]

The fact that he said that oxtail is inexpensive please direct me where and if he says aromatic one more time

[@LoebRules]

So sad American's started eating oxtail. When I was a kid, it was a throwaway cut and butchers would give it to my parents for almost nothing.

[@elizabethshaw734]

If you make this 2 days in advance the collagen and fat will break down and you will have an unctuous piece of meat! We made something very similar when I lived in Morocco but without heat and without beans but we did use barley and served it with many loaves of round sort of flat bread.

[@queens2nd2none]

Interesting, no doubt is tasty but fat seperater tho? So many tools, so many steps... 🤔 Should do another Ox-tail episode, I nominate my mom, she's from Montego Bay and ox-tail is what I'd want her to make more than anything else on Earth. Funny how the "scraps" once eaten in scorching hot weather on the islands and in barns in the Confederate South by "the help" have made it all the way to America's Test Kitchen" and is hearty comfort food for the cold... You've come a long way ox-tail... The ancestors would be proud, or maybe they'd be shocked lol 🙂

[@noracharles80]

All the great recipes came from peasant food from every country. The amazing creativity of the cook to take a small amount of protein and stretch it with herbs, spices, and carbs to feed so many people, deliciously.

[@bijenmaharjan8897]

Need long vacation to make this dish

[@kwilliams1981]

People found out they are good, so the price went up...

[@SuzanneBaruch]

To those commenting that oxtails are too expensive: you can use beef chuck cut into large chunks instead. I doubt there would be a difference in taste.

[@jred5153]

I would respectively disagree. Because of all the connective tissue that breaks down over that long slow braise the sauce is richer and velvety. Beef Chuck just doesn't have the same structure. Not beating you up just disagreeing with your statement. Cheers

[@ADR-j9m]

They used to be inexpensive!!!

[@chefmagneto]

What is the name of that thing you used to separate the fat?

[@MrTeko75]

Cuisipro 4 Cup Fat Separator.

[@facelessman5362]

West Indians have left the chat*

[@lisapowell1324]

9.99 lbs in ga lol

[@PaulCollegio]

Awesome. But i bet cannelini beans would be better. :)

[@charlkriek1709]

If you ever prepared ox tail this way in my mom's kitchen you will end up in the pot.

[@samanthagross6706]

Its 8 $ dollars for four pieces

[@Beevreeter]

Oxtail braised without red wine? Scandalous!

[@willjay916]

Will Jay @Ken Heart What you do in the privacy of your own kitchen with the blinds drawn remains between you and the Kitchen God's. I imagine the natural place for the wine would be to replace some of the stock during the degalzing step. I don't expect the Kitchen Police to be knocking at the front door if I did it that way.

[@clairressagoad2789]

This looks really really good...but way too much cooking and cooking again and out of the pot and back in the pot for me...

[@davidedwards3361]

I went to a local butcher and he wanted $20.00 kilo for ox-tails. That is dearer than Scotch Fillet steak.

[@krismarks8785]

Definitely not a turkish recipe, whoops

[@AunHasanAli]

What can you do with the excess fat?

[@TheBeetrootman]

keep it in the fridge it will solidify. Use it for quesadillas, scrambled eggs, as the starting oil for any recipe really.

[@andrewfleming611]

Use it instead of oil in another dish. We save our bacon fat to make fried eggs. Beef fat, tallow, can be used in savory pie crusts, roasting vegetables, or searing meat.

[@bobby_greene]

Shots

[@jaxsonmahan950]

Am disappointed in Dan... his saying oxtails are inexpensive shows how little time he spends shopping for groceries. It's easy to say that when you have everything delivered. Please do better for us ATK.

[@seikibrian8641]

When this was filmed in late 2017 or early 2018 oxtails may have been inexpensive. And compared to ribeye or filet mignon, it's *still* inexpensive. It's all relative.

[@jaxsonmahan950]

@@seikibrian8641 Oxtails haven't been inexpensive for at least 10 years and maybe longer... same thing with a lot of other beef cuts recipes call "cheap".

[@nancybarnett2832]

I have never seen them in my grocery store, wonder why.

[@lugaretzia]

The presenters are here to walk into shot while talking, then repeat things that Dan says and make pervy sounds. Dan needs his own show away from atk

[@2000madi2000]

At $9 a pound, this is a fantasy, like those 1.5" steaks.

[@gioarias75]

To much work.

[@dyanflores443]

America’s Test Kitchen needs to get more chefs of color and stop coopting other cultures cuisine for profit!

[@deborahhill988]

What a mess😵

[@rustyschackleford5800]

Why not use beef broth instead of chicken?

[@AunHasanAli]

I think beef broth would work nicely, but ATK advises against store-bought beef broth because they say it has a tinny flavor. Store-bought chicken broth tastes fine so it's more convenient, but if you have homemade beef broth, go nuts. Personally, I don't make beef broth nearly as often as I make chicken broth, and I almost never purchase any kind of broth from the grocery store (because we only eat halal meat and store-bought halal stocks and broths are awful). In a pinch, I'll use "chicken" bouillon cubes to make a quick broth, but they're ironically vegan. As Chris Kimball used to say: better flavor through chemicals!

[@claytonkokensparger9045]

@@AunHasanAli good answer

[@liukang85]

Seems kind of forced with her chiming in all the time.

[@ikebanaJc]

Is this the only oxtail recipe that they have? It keeps popping up every couple of months.

[@lisam8975]

gross

[@jacquelineduplantier5563]

Oxtails are $9 a pound.