Recipe by jetman
"Famous in the south of Spain, this is simple to make and perfect for fall and winter season."
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beef oxtail, cut into pieces
green bell pepper, chopped
dry white wine
1 (1 ounce) square
carrots, thickly sliced
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!
This was awful. I served boxed Mac and cheese to the kids while my husband did his duty. A disappointing waste of expensive meat. I did everything exactly per the directions. Move along and find another recipe for your oxtails.... Any other one.
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.
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!
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!!
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!
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
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Spanish-Style Oxtail Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 453
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