Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper

Name: Braised Oxtails with White Beans, Tomatoes, and Aleppo Pepper
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

Main Courses

By Nicole Konstantinakos ･ Appears in America's Test Kitchen TV

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

SERVES 6 to 8

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