Braised Oxtail Stew with Red Wine and Chilli Peppers
Serves
4-6
Preparation
20
minutesCooking Time
3
hoursIngredients
1.5 kg 1.5 oxtail, cut into pieces
Salt and pepper
Flour for dusting
Olive oil
1 large 1 onion, finely chopped
2 2 carrots, diced
2 2 celery stalks, diced
1 1 or 2 chilli peppers (to your taste)
4 cloves 4 garlic, minced
1 tsp 1 smoked paprika
2 2 bay leaves
1 sprig 1 thyme
1 sprig 1 rosemary
2 cups 2 red wine (a good Rioja works well)
3 3 tomatoes, chopped (or 1 can diced tomatoes)
1 L 1 beef stock
Fresh parsley or thyme (for garnish
Method
- Season oxtail with salt and pepper, then lightly dust with flour.
- Heat olive oil in large pot over medium-high heat. Sear oxtail on all sides until browned, then set aside.
- In same pot, add chopped onion, carrots, celery and chillies (to your taste). Cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute, stirring constantly.
- Stir in smoked paprika, bay leaves, thyme and rosemary. Let cook for a minute to release aromas.
- Pour in wine, scraping any brown bits from bottom of pot. Reduce wine by half. This will take about 10 minutes.
- Add chopped tomatoes and beef stock, stirring all together.
- Place oxtail back into pot. Bring stew to simmer and reduce heat to low. Cover and cook for 3-4 hours, or until meat is tender, falling off bone.
- Once cooked, remove oxtail and strain sauce if you prefer smoother consistency, then return oxtail to pot. Adjust seasoning with salt and pepper.
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