- Preheat oven to 170°C.
- Bring a large heavy¬-based saucepan to a medium heat and add 2 tbsp oil. In batches, brown ox tail pieces all over, removing to a plate until all pieces are finished.
- Place all the beef back in the pan and add stock, tomato passata, spices and garlic and bring to a simmer. Cover in foil and place in oven for 3.5 hours.
- Remove saucepan from oven, carefully remove the foil and lid, remove the ox tail pieces and allow to cool slightly.
- Remove the meat from the bones, discarding bones. Return meat to pan along with beans, cover and set aside until beans are warmed through. Serve with Garnishes of choice.