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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the beans: Soak the beans overnight in water to cover by 1 inch. Drain and place in a large pot. Add the water, onion and bay leaf. Bring to a simmer, skimming any foam that collects on the surface; partially cover and adjust heat to maintain a slow simmer. Cook until the beans are tender, 1 hour or more (cooking time will depend on the age of the beans). Season with salt and pepper and let cool in the cooking liquid. Drain when cool, reserving the liquid. Discard the bay leaf and onion. | 2. Heat the olive oil in a large skillet over moderate heat. Add the garlic and saute for 1 minute to release its fragrance. Add the tomatoes and cook for 3 minutes to soften slightly. Add the beans and enough of the reserved cooking liquid to make them brothy. Cover and simmer gently for about 15 minutes to blend the flavors. Taste and adjust seasoning. | 3. To prepare the oxtails: Preheat the oven to 325°. Heat the olive oil in a large skillet over high heat. Add the oxtails (in batches if necessary), season well with salt and pepper, reduce heat to medium and brown well, then turn and brown the second side. Transfer the oxtails to a baking dish just large enough to hold them in a single layer. | 4. Pour off any fat in the skillet. Return the skillet to high heat, add the water and deglaze, scraping the bottom of the pan with a wooden spoon to dislodge and dissolve any flavorful bits. Pour over the oxtails, scatter thyme sprigs in the dish, cover and bake until tender, 2 1/4-2 1/2 hours. | 5. To prepare the salsa verde: Combine the parsley, oil, anchovies, capers, breadcrumbs, garlic and vinegar. Season with salt. | 6. To serve: Divide the oxtails among warmed serving plates, leaving the fat behind in the baking dish. Put a generous spoonful of salsa verde on top of the oxtails. Spoon the beans around the meat. | 7. Note: Because many butcher shops don't regularly stock oxtails, call a day or two ahead to guarantee availability. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bean	3/4		dried	-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
onion	1		peeled halved	64.0	14.944	1.76	0.16
bay leaf	1			-	-	-	-
salt black pepper			ground	1412.1365	0.0	314.1607	7.9334
extra virgin olive oil	3	tablespoons		1412.1365	0.0	314.1607	7.9334
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato	3/4	cup	chopped canned	31.05	6.885	1.62	0.27
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
oxtail	3 1/2	lb	cut	1412.1365	0.0	314.1607	7.9334
salt black pepper			ground	1412.1365	0.0	314.1607	7.9334
water	3/4	cup		0.0	0.0	0.0	0.0
thyme	12	sprigs		-	-	-	-
parsley	1/2	cup	minced	10.8	1.899	0.8909999999999999	0.237
extra virgin olive oil	1/2	cup		1412.1365	0.0	314.1607	7.9334
anchovy fillet	6		minced	1412.1365	0.0	314.1607	7.9334
caper	3	tablespoons	chopped	5.934	1.2616	0.6089	0.2219
fine breadcrumb	3	tablespoons		1412.1365	0.0	314.1607	7.9334
garlic clove	1		minced	8.94	1.9836	0.3816	0.03
red wine vinegar	1 1/2	1/2		4.2465	0.0603	0.0089	0.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.