Oxtail Stew

Name: Oxtail Stew
Total time: 3600 s
Yield: 6 servings
Ingredients: 3 1/3 lbs oxtail (about 1.5 kg); All-purpose flour for dredging the oxtail; Extra virgin olive oil; 1 onion; 1 leek; 1 celery stalk; 1 red bell pepper and 1 green bell pepper; 4 carrots; 1 head garlic; 1 tomato; 4 1/4 cups red wine (1 liter); 2 1/8 cups water (1/2 liter); Salt and pepper

Paz @Cookpad44

Granada

Oxtail Stew

Saved

Ingredients

Over 1 hour

6 servings

3 1/3 lbsoxtail (about 1.5 kg)
All-purpose flour for dredging the oxtail
Extra virgin olive oil
1onion
1leek
1celery stalk
1red bell pepper and 1 green bell pepper
4carrots
1 headgarlic
1tomato
4 1/4 cupsred wine (1 liter)
2 1/8 cupswater (1/2 liter)
Salt and pepper

Saved

Steps

Over 1 hour

1

Wash and chop all the vegetables. Rinse the oxtail and season with salt and pepper.
2

Dredge the oxtail pieces in flour. In a large pot, heat olive oil and brown the oxtail on all sides. Remove and set aside.
3

In the same oil, sauté the vegetables gradually until softened.
4

Once the vegetables are sautéed, add the oxtail pieces back to the pot. Pour in the wine, water, and add bay leaf.
5

Cover the pot (do not use a pressure cooker) and simmer on low heat for about 2 hours, stirring occasionally.
6

When the oxtail is tender, remove the pieces from the pot. Blend the vegetables into a sauce. Serve the oxtail with the sauce and some thick-cut French fries.