Braised Oxtail Arepas with Avocado & Black Beans

Ingredients

• 1.36 kg (3 pounds)oxtails, cut into thick steaks by the butcher if needed
• as neededkosher salt
• as neededfreshly ground black pepper
• 2 tablespoonsplain flour
• 2 tablespoonsextra-virgin olive oil
• 2 mediumcarrots, chopped
• 2 mediumshallots, chopped
• 4spring onions, roughly chopped
• 3 clovesgarlic, chopped
• 2 tablespoonstomato purée
• 1 teaspoonchilli powder
• 240 ml (1 cup)dry red wine
• 480 ml (2 cups)beef stock
• 2 tablespoonschopped coriander
• 300 g (2 cups)precooked arepa flour (precooked cornmeal)
• 2 teaspoonskosher salt
• 2 tablespoonsvegetable oil
• 600 ml (2½ cups)warm water
• 1 largeHass avocado, peeled, stoned and sliced
• 1 can (439 g / 15.5 ounces)black beans, rinsed, drained and heated
• 28 g (¼ cup)crumbled cotija cheese
• to tastelime wedges, for serving

Instructions

1. 1

   Heat the oven

   Preheat the oven to 170°C (325°F).

2. 2

   Season and sear

   Pat the oxtails dry with kitchen paper, season all over with salt and pepper, then toss them in the flour to coat. Heat a 7.25-quart Dutch oven over a medium heat, add the olive oil and let it heat through. Working in batches, brown the oxtails on every side for about 6 minutes.

3. 3

   Braise the oxtails

   Transfer the browned oxtails to a bowl and repeat with the rest, leaving as much oil as possible in the pan. Add the carrots, shallots and spring onions and cook until soft and tender. Return the oxtails to the pot, then stir in the garlic, tomato purée and chilli powder. Pour in the red wine and beef stock and bring to a simmer. Cover and braise in the oven for about 3 hours, until the meat is fork-tender.

4. 4

   Finish the filling

   Take the oxtails out of the pot and leave them to cool. When cool enough to handle, shred the meat and discard the bones, or reserve them for stock. Simmer the braising liquid in the pot until reduced, then return the shredded meat to the sauce. Season with salt and pepper, stir in the coriander and set aside.

5. 5

   Mix the dough

   In a medium bowl, stir together the arepa flour and 2 teaspoons of salt. Make a well in the centre, pour in 600 ml (2½ cups) warm water and stir with a wooden spoon until smooth and lump-free. Leave to rest for 5 minutes; the dough should hold together easily.

6. 6

   Shape the arepas

   Knead the dough in the bowl, then divide it into 8 equal pieces. Roll each piece into a ball on a clean work surface and flatten it into a circle about 1.3 cm (½ inch) thick.

7. 7

   Cook the arepas

   Heat a large non-stick frying pan over a medium heat. Add 1 tablespoon of vegetable oil and let it heat through. Add 4 arepas, cover the pan and cook for about 6 minutes, until golden. Uncover, turn them over and cook without a lid for a further 6 minutes, until golden on the other side.

8. 8

   Split and fill

   Transfer the cooked arepas to a wire rack to cool, then repeat with the remaining dough and oil. Use a sharp knife to split each arepa. Fill each with some oxtail mixture, black beans and a few avocado slices. Sprinkle with cotija and serve straight away with lime wedges.

What are arepas?

Arepas are round corn cakes associated with Venezuela and Colombia, made with precooked corn flour and cooked on a griddle or in a pan. Their simple dough forms a sturdy outside that can be split and filled.

This Venezuelan-style version brings together long-braised oxtail, black beans, avocado and cotija. The contrast of rich, saucy meat with creamy and fresh toppings makes each arepa filling and varied in texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 822 calories, 67g protein, 40g carbs, 41g fat.

The arepa flour and black beans provide much of the carbohydrate, while the oxtail supplies most of the protein and a substantial share of the fat. Avocado, olive oil and cotija also contribute fat. Serve an arepa with extra vegetables or a crisp salad to round out the plate.

Why braise the oxtail?

Oxtail contains connective tissue that softens during a long, gentle cook, making the meat tender enough to shred. Browning it first adds colour and a savoury base to the cooking liquid.

Dry the meat before seasoning and flouring so it browns more readily. Sear in batches; crowding the pot makes it harder for the pieces to colour evenly.

Build the braising sauce

Aromatic vegetables: soften the carrots, shallots and spring onions in the fat left from searing. The garlic, tomato purée and chilli powder go in with the meat before the wine and stock.

Reduced liquid: after braising, simmer the cooking liquid until it thickens, then return the shredded meat to it. This gives the filling enough sauce to stay succulent without making the arepas difficult to handle.

Get the dough texture right

Resting the flour and warm water mixture for 5 minutes lets the dough come together before shaping. It should hold its shape easily; knead it in the bowl before dividing it into 8 pieces.

If the dough cracks while you flatten it, press the edges back together gently. Keep the rounds at about 1.3 cm thick so they can cook through while developing a golden crust.

Cook until golden

The covered first side cooks for about 6 minutes, while the second side cooks uncovered for another 6 minutes. Look for a golden surface and a firm arepa that holds together when lifted.

Cook in two batches as directed, using the remaining tablespoon of oil for the second batch. A wire rack lets steam escape while the first arepas cool, helping their surfaces stay less soggy.

Fill and serve

Split the arepas once they have cooled enough to handle, then add the oxtail, warm black beans and avocado. Cotija brings a salty finish, while lime wedges provide a sharp contrast to the rich filling.

Serve as soon as the arepas are filled. Keep the beans heated and the oxtail warm so the components come together without needing to overfill the corn cakes.

Recipe notes & tips

• Ask the butcher to cut the oxtails into thick steaks if they are not already portioned.
• Let each batch of oxtail brown well before turning it for an even sear.
• Keep the pot at a gentle simmer before covering it and moving it to the oven.
• Reduce the braising liquid until it clings to the shredded meat rather than pooling in the arepa.
• Use a wire rack between batches so the cooked arepas do not sit in trapped steam.
• Warm the black beans before assembling so they are ready to serve with the oxtail.

Variations

• Add extra chilli: increase the chilli powder slightly for a warmer filling.
• Use a different cheese: crumble a firm, salty cheese over the filling if cotija is unavailable.
• Add sliced plantain: serve cooked plantain with the beans and avocado for a sweeter contrast.
• Swap the beans: use another cooked bean in place of the black beans.
• Make the filling ahead: braise and shred the oxtail in advance, then reheat it gently in its reduced sauce.

Common mistakes to avoid

• Crowding the pot: the oxtails may steam rather than brown, so sear them in batches.
• Skipping the dough rest: the flour needs the 5-minute rest before shaping for a dough that holds together.
• Making uneven rounds: divide the dough into 8 equal pieces and flatten each to about 1.3 cm thick.
• Cooking over too high a heat: the outside can colour before the centre cooks, so keep the pan at medium heat.
• Leaving the sauce too thin: simmer it until reduced before returning the shredded meat.
• Overfilling the arepas: add modest scoops so the cakes can be split and eaten without spilling.

How to store

Store leftover oxtail filling, arepas and toppings separately in covered containers in the fridge for up to 3 days. Reheat the filling and beans until hot, and warm the arepas in a dry frying pan; add avocado and lime just before serving.

Frequently asked questions