4
Easy
45 minutes
3 ½ to 4 hours1. Preheat the oven to 160°C. Season the oxtail generously with salt and pepper. Heathe oil in a large ovenproof saucepan over a medium-high heat. Brown the oxtail all over, then remove from the pan and set aside.
2. In the same pan, sauté the onions, carrots, celery and garlic until softened. Stir in the tomato paste and cook for 1 minute. Add the tomatoes, bay leaves and oxtail. Pour in the stock to just cover.
3. Bring to a simmer, cover and transfer to the oven and bake for 3½–4 hours, until the meat is tender and falling from the bone.
4. To make the beans, heat the olive oil in a pan and gently cook the garlic until fragrant. Stir in the beans and stock. Simmer for 10 minutes, then stir in the cream. Transfer to a small baking dish, scatter with Parmesan and bake uncovered at 200°C for 15–20 minutes until golden and bubbling.
5. To make the gremolata, mix the zest, parsley, garlic and olive oil. Season to taste.
6. To serve, spoon the beans onto warm plates, top with the oxtail and a spoonful of its juices, then finish with the gremolata.
Cook's note: The Parmesan topping gives the beans a good crust – don't skip it.
Photographer: Myburgh Du Plessis
Food assistant: Bianca Jones
