Slow-cooked oxtail chilli with white beans and preserved lemon
Slow cooking allows oxtail, a collagen-rich cut, to break down and create a rich, velvety sauce. White beans are added to the chilli to absorb the sauce, with preserved lemon stirred in at the end to bring a salty citrus flavour. The dish is finished with a sprinke of a classic gremolata for an additional citrus hit.
Ingredients
Metric
Imperial
For the chilli
- 250g of dried Catalan hooked white beans
- 2 tbsp of olive oil
- 1kg oxtail, cut into segments
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 tsp smoked paprika
- 100ml of red wine
- 100ml of beef stock
- 1 preserved lemon, finely chopped
- salt and pepper to taste
For the gremolata
- zest of 1 lemon
- 1 tbsp of fresh parsley, finely chopped
- 1 garlic clove, minced
For the garnish
- 1 spring onion, finely sliced
Method
Soak the beans in plenty of salted water overnight, or for at least 8 hours
- 250g of dried Catalan hooked white beans
Drain and rinse the beans. Place in a pot, cover with fresh salted water, and bring to a boil. Simmer for 1 hour 15 minutes or until tender, then drain
Meanwhile, brown the oxtail. Heat the oil in a large pot and sear oxtail on all sides. You might need to do this in batches. Remove and set aside
- 2 tbsp of olive oil
- 1kg oxtail, cut into segments
In the same pan, sauté the onion, garlic and carrots until softened over a medium low heat, for about 10 minutes. Stir in the paprika, then add the red wine, scraping up any bits stuck to the bottom
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 tsp smoked paprika
- 100ml of red wine
Return oxtail to the pot and add in the stock and the beans. Cover and cook on low heat for 3 hours until the meat is tender
- 100ml of beef stock
Meanwhile, make the gremolata. Mix together the lemon zest, parsley and garlic
- 1 zest of 1 lemon
- 1 tbsp of fresh parsley, finely chopped
- 1 garlic clove, minced
Once cooked, stir the preserved lemon into the chilli and adjust the seasoning to taste
- 1 preserved lemon, finely chopped
- salt and pepper to taste
To serve, spoon the chilli onto plates and drizzle with gremolata. Garnish with finely sliced spring onion
- 1 spring onion, finely sliced
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