Wow! Didn't expect this super result from such a simple recipe. The only changes I made were: to put garlic in the olive oil to brown the oxtail, and more garlic for the onions afterwards. I also added the paprika at the time I put the wine and beef broth in to start the simmering process. I threw in a bit of saffron too. And I added lots of mushrooms during the last 20 minutes of simmering, after the carrots were almost done. The flavor of this dish is suprisingly interesting and exotic. Thanks for finding and sharing it.

Reviewed On: Jan. 1, 2008