Braised Oxtail with Cannellini Beans and Cherries with Cilantro Gremolata

Prep Time 2 hours 30 minutes
Cook Time 2 hours 45 minutes
Total Time 5 hours 15 minutes



  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground allspice
  • 3 pounds Rumba Meats Beef Oxtails thawed
  • 5-7 tablespoons olive oil as needed
  • all-purpose flour to dust


  • 2 dried ancho chilies stemmed and seeded
  • 1 yellow onion sliced
  • 2 garlic cloves
  • 2 tablespoons chili garlic sauce
  • 2 teaspoons fish sauce
  • ¼ teaspoon ground cayenne to taste
  • 5 cups chicken stock low sodium
  • 2 15 oz. canned cannellini beans, drained
  • 4 oz dried sour cherries


  • 1 bunch cilantro finely minced
  • ¼ cup minced red onions
  • 2 garlic cloves minced
  • 1 lemon zested and juiced
  • 1 pinch salt



  1. Rub the salt, pepper and allspice into the oxtails. Wrap with cling wrap and refrigerate 2 hours, up to overnight.
  2. Heat 4 tablespoons oil in a Dutch oven over medium heat.
  3. Lightly dust spice-rubbed oxtails with flour and sear in batches until well browned on all sides, about 10 minutes per batch. (Do not overcrowd pan to prevent steaming.) Place on paper towels to drain.


  1. Scrape sides and bottom of pot to release burnt pieces (these will add good flavor.)
  2. Add ancho chilies to same pot and fry 2 minutes, adding oil as needed.
  3. Stir in onions, garlic, garlic chili sauce, fish sauce and cayenne and cook until onions begin to soften, about 5 minutes.
  4. Add chicken stock and bring to a boil over high heat. Turn off heat, cover and let sit 15 minutes.
  5. Puree sauce mixture in batches. Strain through a fine sieve.
  6. Return sauce to pot and bring to a boil over high heat. Add reserved oxtails, reduce heat to a slow simmer. Cover and cook for 1 hour 30 minutes.
  7. Gently stir in cannellini beans and cherries. Cover and cook 30 minutes. Serve with gremolata (recipe below).


  1. 30 minutes before oxtails are ready, add all the gremolata ingredients in a bowl and mix until fully combined. Cover with cling wrap and refrigerate until ready to serve.