READY IN 4+ hrs

Spanish-Style Oxtail Stew

Read Reviews (11)

"Famous in the south of Spain, this is simple to make and perfect for fall and winter season." — jetman

Directions

Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.

Kitchen-Friendly View

PREP 25 mins
COOK 4 hrs
READY IN 4 hrs 25 mins

Reviews More Reviews

Jun 18, 2007

Oh my goodness! This has got to be one of the best recipes out there, by far! It's a wonderful change for this dish and is incredibly easy to follow. The only modifications I made were: Since I'm not a huge fan of bell peppers (unless roasted) so I added just a smidgen of roasted bells peppers and added lots of mushrooms--and instead of adding the carrots, salt and paprika toward the end I added them along with the wine and broth section. Also, chicken broth works just fine if you don't (or want to use) have beef broth. DON'T LET THE CHOCOLATE SCARE YOU! I made it for my husband as a Father's Day dinner surprise (he loves my traditional southern oxtail recipe), but I wanted to switch things up a bit and celebrate his Puerto Rican heritage. This did the trick! It's a fantabulous recipe that will enliven your taste buds. Kudos jetman!

—Mochamix

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Jan 21, 2008

Very good! Our family really enjoyed it. Changes I made were: didnt have any chocolate on hand so I left it out, and I baked it covered in the oven at 325 for three hours. I thickened up the liquid at the end with a bit of corn starch. Turned out perfectly tender. Only problem I had was the price of the meat. It was 5 dollars a pound- for goodness sake it is only a cows tail! I will definately make this again but cut down on the meat to afford it. Thank you for this great recepie.

—SHAWNA8573

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13 Ratings

Jun 22, 2009

Incredibly rich. I oxtail and have been trying to find a good recipe for a while. I loved this one. I made a few changes. I used half oxtail and half stew meat (total of about 1.5 lbs of both, with no changes to other amounts), since I was cooking for several, and wasn't sure how everyone felt about oxtail. I also added in potato with the carrot. I'll probably use less meat the next time I do this, since the broth ended up reducing a little more than I expected it to. Planning on adding water to the leftovers and restewing. Thanks again for the great receipe!

—Michelle H

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Dec 16, 2009

This city slicker turned country girl, I have never had oxtails. This recipe is very simple to make and folllow. I made a few changes.I didn't sautee all the veggies after the meat I just simply and everything to my crock pot. I also did not have chocolate so I used unsweeted cocoa powder, 3 Tbls to be exact. I left out the peppers(I didn't have any) and added mushrooms.This dish is so delis and unique.I served mine with whipped potates on top!!

—melissa.507

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Jun 09, 2009

This is a fantastic beef stew. I like meat, and frequently find that oxtail doesn't provide enough meat for me...so I substitute with 1kg of osso bucco, which was absolutely awesome. During the last hour, I added 1 cup of barley, and a large sweet potato instead of the the two carrots. I also added a couple of tablespoons of corn flour to thicken up the broth. The results were stunning, it's the best stew of this type I've ever had I think. Will make again and again, and ensure I have cheaper white wine on hand next time (takes a whole bottle!). Was fantastic!

—Donna in Singapore

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Jan 04, 2010

Fantastic. Used white zinfandel (2 buck chuck variety) and smoked paprika. Cooked on stovetop in French oven and transferred to 325 deg oven for 3 hours. Magnifique. Will do again and again

—Middleagedcookingguy

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May 09, 2008

Wow! Seriously rich! Wonderful, but a bit too rich even for me. To curb the rich taste I threw in chopped celery with the carrots and some chopped cilantro/coriander, bashed up coriander seeds and squeezed half a lemon's worth of juice on top of watering it way down. It didn't change the flavour but lightened it up a bit. Very easy and delicious!

—Georgeanne Louise

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Jan 01, 2008

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.

—Mari

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Nutrition

Calories
1013 kcal
51%

Carbohydrates
18.4 g
6%

Cholesterol
333 mg
111%

Fat
50.3 g
77%

Fiber
4.2 g
17%

Protein
95.3 g
191%

Sodium
929 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spanish-Style Oxtail Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 1013
Calories from Fat: 453

% Daily Value *
Total Fat 50.3g 77 %
Saturated Fat 19.5g 98 %
Cholesterol 333mg 111 %
Sodium 929mg 37 %
Potassium 998mg 28 %
Total Carbohydrates 18.4g 6 %
Dietary Fiber 4.2g 17 %
Protein 95.3g 191 %
** Sugars 7g
Vitamin A 95 %
Vitamin C 68 %
Calcium 12 %
Iron 138 %
** Thiamin 11 %
** Niacin 14 %
Vitamin B6 52 %
** Magnesium 18 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.