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Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Oxtail chilli bowl

Braised ox tail meat served as a southern American-style chilli bowl.  

Oxtail chilli bowl
Prep time20 min
Cook time210 min
Total time230 min
Servings4
01

Ingredients

  • 3 kg ox tail, cut into 5-7cm wide pieces
  • 2 tsp extra virgin olive oil
  • 500 ml salt-reduced beef stock
  • 2 x 400g tin crushed tomatoes
  • 400 ml tomato passata
  • 2 tbsp Mexican chilli powder
  • 1 tbsp paprika
  • 4 cloves garlic, crushed
  • 1.2 tsp sea salt
  • 1.2 tsp cracked black pepper
  • 400 g tin cannellini beans, rinsed
  • 400 g tin borlotti beans, rinsed

Garnish

  • 125 g light tasty cheese, finely grated
  • 4 tbsp low-fat Greek yoghurt
  • 2 ripe avocados, sliced
02

Step-by-step method

  1. 01
    Preheat oven to 170°C.
  2. 02
    Bring a large heavy¬-based saucepan to a medium heat and add 2 tbsp oil. In batches, brown ox tail pieces all over, removing to a plate until all pieces are finished.
  3. 03
    Place all the beef back in the pan and add stock, tomato passata, spices and garlic and bring to a simmer. Cover in foil and place in oven for 3.5 hours.
  4. 04
    Remove saucepan from oven, carefully remove the foil and lid, remove the ox tail pieces and allow to cool slightly.
  5. 05
    Remove the meat from the bones, discarding bones. Return meat to pan along with beans, cover and set aside until beans are warmed through. Serve with Garnishes of choice.