Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper

Name: Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper
Yield: Serves 6 to 8
Ingredients: 4 pounds, oxtails, trimmed; , Salt and pepper; 4 cups, chicken broth; 2 tablespoons, extra-virgin olive oil; 1 , onion, chopped fine; 1 , carrot, peeled and chopped fine; 6 , garlic clove, minced; 2 tablespoons, tomato paste; 2 tablespoons ground dried Aleppo, pepper; 1 tablespoon, minced fresh oregano; 1 (28-ounce) can, whole peeled tomatoes; 1 (15-ounce) can, navy bean, rinsed; 1 tablespoon, sherry vinegar

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A popular Turkish dish is the starting point for this hearty braise, where the meat—succulent, beefy oxtails—plays the starring role..

SERVES6 to 8

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WHY THIS RECIPE WORKS

A popular Turkish dish, etli kuru fasulye, which means “white beans with meat,” is often served with rice pilaf and pickled vegetables. It is the starting point for this hearty braise, only in this case the meat—succulent, beefy oxtails—pla...

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