Spanish-Style Oxtail Stew

Method3 steps · about 3 hr 40 min

1. 1

   Step 1: Heat olive oil (3 tablespoons) in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion (2), garlic (1 tablespoon), and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.

   Uses 3 tablespoons olive oil · 4 pounds beef oxtail, cut into pieces · 2 onions, chopped · 1 tablespoon minced garlic · 2 green bell pepper, chopped

2. 2

   Step 2: Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth (1 cup), chocolate, and bay leaves (3). Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.

   Braise Oxtail · 180 minUses 4 cups dry white wine · 1 cup beef broth · 1 (1 ounce) square unsweetened chocolate · 3 bay leaves · browned oxtail and sautéed aromatics

3. 3

   Step 3: Season with salt (½ teaspoon) and paprika (2 tablespoons), stir in carrots (2), recover, and allow to simmer until carrots are tender.

   Uses ½ teaspoon salt · 2 tablespoons paprika · 2 carrots, thickly sliced · simmered oxtail stew