Spanish-Style Oxtail Stew

SUBMITTED BY: jetman

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

PREP TIME	25 Min
COOK TIME	4 Hrs
READY IN	4 Hrs 25 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

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INGREDIENTS

3 tablespoons olive oil
4 pounds beef oxtail, cut into pieces
2 onions, chopped
1 tablespoon minced garlic
2 green bell pepper, chopped
4 cups dry white wine
1 cup beef broth
1 (1 ounce) square unsweetened chocolate
3 bay leaves
1/2 teaspoon salt
2 tablespoons paprika
2 carrots, thickly sliced

READ REVIEWS (4)

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.

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REVIEWS

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Reviewed on Jun. 18, 2007 by Mochamix

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!

4 users found this review helpful

Reviewed on Jan. 1, 2008 by Mari

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.

1 user found this review helpful

Reviewed on May 9, 2008 by Georgeanne Louise

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!

0 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 993

Total Fat: 50.5g
Cholesterol: 333mg
Sodium: 921mg
Total Carbs: 15.6g
Dietary Fiber: 3.9g
Protein: 95.3g

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