Authentic home cooking from Spain, with US measurements.

Originally published on Cookpad Spain as Rabo de buey estofado

Braised Oxtail Stew

Name: Braised Oxtail Stew
Total time: 9900 s
Yield: Serves 4 servings
Ingredients: 2.2 lbs oxtail (1 kg); 3 potatoes; 2 carrots; 4 1/4 cups beef broth (1 liter); Olive oil; Salt; Black pepper; 2 onions; 3 cloves garlic; 2 carrots; 1/2 red bell pepper; 2 ripe tomatoes; 1 cup red wine (about 240 ml); 2 bay leaves; 2 tablespoons sifted flour; Fresh herbs (thyme, rosemary, parsley)

Xavi @Xavi_cuinetes

Vilafranca Del Penedès ( Barcelona)

Braised Oxtail Stew

Xavi @Xavi_cuinetes

Vilafranca Del Penedès ( Barcelona)

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Ingredients

2 hours 45 minutes

Serves 4 servings

2.2 lbsoxtail (1 kg)
3potatoes
2carrots
4 1/4 cupsbeef broth (1 liter)
Olive oil
Salt
Black pepper
For the sauce:
2onions
3 clovesgarlic
2carrots
1/2red bell pepper
2ripe tomatoes
1 cupred wine (about 240 ml)
2bay leaves
2 tablespoonssifted flour
Fresh herbs (thyme, rosemary, parsley)

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Steps

2 hours 45 minutes

1

Season the oxtail pieces with salt and pepper, coat them in flour, and sear them on all sides in a large pot over high heat. Set aside.
2

In the same pot, make the sauce: slice the onions thinly and chop the garlic. Sauté until translucent, then add the sliced carrots and diced red bell pepper. Cook until softened.
3

Add the quartered tomatoes, bay leaves, and a bundle of fresh herbs. Stir, then pour in the red wine and add the sifted flour. Let it reduce.
4

After 20 minutes, remove the herbs and bay leaves. Blend the sauce until smooth. Add the beef broth, oxtail, peeled and chunked potatoes, and large pieces of carrot. Simmer on low heat for 2 hours.
5

Let the stew rest for about 24 hours before serving. Enjoy!

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Xavi @Xavi_cuinetes

Published in the US on April 13, 2026 14:33

Vilafranca Del Penedès ( Barcelona)

Amante de la cocina, soy un cocinillas aficionado, me encanta la cocina tradicional y de chup-chup ,soy casteller de Vilafranca, hago castillos humanos 🦎, me encanta el cafè ,lo vivo.