Oxtail Stew

Name: Oxtail Stew
Total time: 10800 s
Yield: 2 servings
Ingredients: 2.2 lbs oxtail (1 kg); 3 carrots; 2 onions; 2 bell peppers; 2 leeks; cloves garlic; 1 cup crushed tomatoes (about 240 ml); cloves whole; leaf bay; beef broth; red wine; olive oil, salt, and pepper

Rosa Morcillo @cook_6122983

Granada

Oxtail Stew

Rosa Morcillo @cook_6122983

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Ingredients

2-3 hours

2 servings

2.2 lbsoxtail (1 kg)
3carrots
2onions
2bell peppers
2leeks
clovesgarlic
1 cupcrushed tomatoes (about 240 ml)
cloveswhole
leafbay
beef broth
red wine
olive oil, salt, and pepper

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Steps

2-3 hours

1

Cut the oxtail into pieces and clean well. Brown on both sides in a pan and season with salt.
2

Chop all the vegetables. Sauté them over low heat. If you want to blend them later so they aren't visible, you can cut them into large pieces. If you prefer to leave them whole, chop to your liking.
3

I used 1 red bell pepper and 1 green bell pepper. If you have orange peppers or only one color, use whichever you prefer.
4

After sautéing, add 2 cups of red wine (about 480 ml). Once the alcohol evaporates, add 1 cup of crushed tomatoes (about 240 ml), beef broth, and the oxtail. Add enough water to cover, season, and cover the pot.
5

Let it simmer for about 2 hours. Check occasionally to see if the meat is tender.
6

I added diced ham and chorizo. I put the whole clove in near the end so the flavor wouldn't be too strong. I served it with rustic-style potatoes. Hope you enjoy it!