 | | Directions |
- Prepare dried beans according to package directions, using the quick-soak method. Cook until soft.
- While beans soak, prepare ox tails: cut off any large pieces of fat. Mix flour, 1 teaspoon salt and 1/2 teaspoon pepper together and coat meat with this mixture.
- Heat oil in a heavy pan and brown meat, turning to brown all sides.
- Remove meat to a bowl and add carrots, onion and celery to meat-cooking pan. Cook over medium heat until softened, 5 to 10 minutes. Add garlic and cook another minute or two.
- Add water, wine and bay leaf. Return meat and its juices to the pan. Cover and adjust heat to maintain a simmer. Cook until meat is very tender, 3 to 4 hours. Check occasionally and add liquid (wine or water) if necessary. Turn meat pieces if not submerged in liquid.
- Drain and season the beans with salt and pepper to taste. Add sage, if using, and mix in well. Reheat if necessary. Put beans into serving bowl. Remove bay leaf from meat, spoon meat and its sauce over the beans. Serve hot.
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Prep Time: 30 minutes
Cook Time: 3 hours
Servings: 4
Serving Size: 2 cups
|  | | Ingredients | | - | | 1 1/2 cups dry white beans (Navy, Great Northern, Cannellini, etc) OR 2 cans (approx. 16 oz) beans |
| - | | 2 pounds ox tail, cut at the joints |
| - | | 1/4 cup flour |
| - | | 2 tablespoons olive oil |
| - | | 1 large onion |
| - | | 2 carrots |
| - | | 2 stalks celery |
| - | | 4 cloves garlic (use more if preferred) |
| - | | 2 cups red wine |
| - | | 1 cup water |
| - | | 1 bay leaf |
| - | | 1 teaspoon dried sage, crumbled (optional) |
| - | | salt and pepper |
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