The Weeknight Table

Produce

• 3 large yellow onions, thinly sliced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 6 cloves garlic, minced
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bunch green onions, sliced

Meat

• 4 pounds beef oxtails, trimmed of excess fat

Dairy

• 3 tablespoons unsalted butter

Canned Goods

• 2 cans (15 ounces each) butter beans, drained and rinsed
• 1 can (6 ounces) tomato paste

Pantry

• ½ cup bourbon
• 4 cups beef stock
• ¼ cup packed dark brown sugar
• 3 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 3 tablespoons all-purpose flour
• 3 tablespoons vegetable oil
• 1 tablespoon apple cider vinegar

Spices & Seasonings

• 2 teaspoons kosher salt, plus more to taste
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground allspice
• ½ teaspoon crushed red pepper flakes
• 2 bay leaves

Instructions

Pat the oxtails dry with paper towels and season them generously with kosher salt, garlic powder, onion powder, smoked paprika, black pepper, and allspice. Heat the vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, sear the oxtails for about 3–4 minutes per side until deeply browned. Remove the oxtails and set aside.

Reduce the heat to medium-low and add the butter and sliced onions to the same pot. Cook the onions for 25–30 minutes, stirring occasionally, until deeply golden brown and caramelized. Add the carrots and celery and cook for another 5 minutes. Stir in the minced garlic, crushed red pepper flakes, and tomato paste. Cook for 2–3 minutes, stirring frequently, until the tomato paste darkens slightly.

Sprinkle the flour over the vegetables and stir continuously for about 2 minutes. Slowly pour in the bourbon, scraping the bottom of the pot to release the browned bits. Allow the bourbon to simmer for 2–3 minutes, then stir in the beef stock, brown sugar, Worcestershire sauce, soy sauce, and apple cider vinegar. Add the fresh thyme, rosemary, and bay leaves, then return the browned oxtails to the pot along with any accumulated juices.

Bring the liquid to a gentle simmer, cover the pot, and reduce the heat to low. Allow the oxtails to braise for approximately 3–4 hours, turning them occasionally, until the meat is fork-tender and beginning to pull away from the bone. Add a little additional beef stock if the liquid reduces too much during cooking.

Once the oxtails are tender, carefully remove them from the pot and skim any excess fat from the surface of the gravy. Remove and discard the thyme stems, rosemary stems, and bay leaves. If the gravy is thinner than desired, allow it to simmer uncovered for 10–15 minutes until reduced and glossy.

Return the oxtails to the pot and gently stir in the drained butter beans. Simmer uncovered for another 10–15 minutes, allowing the beans to warm through and absorb the flavors of the gravy. Taste and adjust the seasoning with additional kosher salt, black pepper, or a little brown sugar if needed.

Finish with sliced green onions and serve hot over creamy mashed potatoes, white rice, or alongside warm cornbread.