Spanish-Style Oxtail Stew Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 9, 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!
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Photo by Georgeanne Louise

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: 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.
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28 users found this review helpful

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Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jan. 1, 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.
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Reviewed: 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!
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Photo by Mochamix

Cooking Level: Expert

Living In: Oakland, California, USA

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