Oxtail Stew

Name: Oxtail Stew
Total time: 5400 s
Yield: Serves 4 servings
Ingredients: 1 oxtail, cut into pieces; 1 onion; 1 bell pepper; 3 cloves garlic; 1 leek; 2 tomatoes; 2 bay leaves; 10 whole black peppercorns; 2 star anise; Salt and pepper; 1 cup quality red wine (about 240 ml); 2 cups beef broth (about 480 ml); Olive oil

Silvia_pasionserrana @cook_4560135

Arcos de la fra

This recipe is hands-down the best version—there are many ways to make it and with different wines, but it's very easy and turns out fantastic.

Silvia_pasionserrana @cook_4560135

Arcos de la fra

This recipe is hands-down the best version—there are many ways to make it and with different wines, but it's very easy and turns out fantastic.

Saved

Ingredients

90 minutes

Serves 4 servings

1oxtail, cut into pieces
1onion
1bell pepper
3 clovesgarlic
1leek
2tomatoes
2bay leaves
10whole black peppercorns
2star anise
Salt and pepper
1 cupquality red wine (about 240 ml)
2 cupsbeef broth (about 480 ml)
Olive oil

Saved

Steps

90 minutes

1

Season the oxtail pieces with salt and pepper, then sear them in a pressure cooker.
2

Chop the vegetables into small, uneven pieces (it doesn't matter if they're not uniform since they'll break down). Remove the oxtail from the pot. Add the vegetables to the pot—add a bit more olive oil if needed. Stir well to pick up the browned bits from the oxtail and sauté for 5 minutes.
3

Add the oxtail back in, then pour in the wine, broth, and spices. Cover and cook for about 1 hour and 15 minutes over medium heat. Remove the oxtail and pass the sauce through a food mill for a rustic texture (not too smooth, just mashed). Serve with French fries, roasted potatoes, mashed potatoes, or similar sides.