Oxtail Stew With Vegetables Recipe

45g protein · 2 h 30 min · 895 kcal

Recipe by Paulinavisitsouthernspain.comOpens in a new tab

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Oxtail Stew With Vegetables Recipe

The season to stay cozy in your home is finally here, and the best way to make the most of it is by delving into the world of Spanish stew recipes. Within this type of Spanish recipes that always have its peaks of popularity during the cold winter, you can find the oxtail stew with vegetables, which is a traditional recipe but with a high level of adaptability to contemporary tastes. Continue reading this article where we will show you how to make oxtail stew, the different ways in which you can cook and serve this stew, as well as some tips for storing it and changes you can make to the listed ingredients.

2 h 30 min6 servings895 kcal

Ingredients

  • 2 kg oxtail
  • 1 cup (240ml) red wine
  • 4 cups (1l) beef or vegetable broth
  • 2 tablespoons olive oil
  • 1 onion
  • 4 garlic cloves
  • 2 carrots
  • 2 celery stalks
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. 1

    Wash and chop the tomatoes into small squares....: Wash and chop the tomatoes into small squares. Peel and chop the bell peppers into small pieces and discard the seeds. Peel and mince the garlic cloves. Peel and chop the onion, carrots, and celery stalks into small pieces.

  2. 2

    Cut the oxtail into cubes and pat them...: Cut the oxtail into cubes and pat them dry with kitchen paper. Season the pieces with salt and pepper on both sides and set aside.

  3. 3

    In a large, heavy-bottomed pot or Dutch oven,...: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Cook until the oxtail pieces get a golden color on all sides, remove and set aside.

  4. 4

    In the same pot, add chopped onions and...: In the same pot, add chopped onions and garlic. Sauté until onions are translucent. Add carrots, celery, red bell pepper, and green bell pepper. Cook for 5 minutes until vegetables start to soften.

  5. 5

    Stir in diced tomatoes and tomato paste. Cook...: Stir in diced tomatoes and tomato paste. Cook for an additional 4 minutes. Sprinkle sweet paprika, smoked paprika, dried thyme, dried rosemary, and bay leaf over the vegetables. Mix well.

  6. 6

    Pour in the red wine to deglaze the...: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Return the browned oxtail pieces to the pot. Pour in the beef or vegetable broth until the oxtail is mostly submerged.

  7. 7

    Bring to a boil, then reduce the heat...: Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the oxtail is tender and falling off the bone. You can speed up this process by cooking it in a pressure cooker for 45 minutes.

  8. 8

    Taste the beef oxtail stew and adjust the...: Taste the beef oxtail stew and adjust the seasoning with salt and black pepper if needed. Discard the bay leaf.

  9. 9

    This recipe for oxtail stew is now ready....: This recipe for oxtail stew is now ready. Serve the oxtail stew warm and enjoy.

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