Imported from Instagram

Braised Oxtail

Name: Braised Oxtail
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 kg oxtail (seasoned with salt and pepper); salt (for seasoning the meat); black pepper (for seasoning the meat); 2 onions (they do not need to be finely chopped); 1 leek; 2 carrots; 100 ml fried tomato sauce; 700 ml red wine (good quality); 800 ml beef stock (enough to cover the meat); 2 hojas bay leaves; 1 onza chocolate; 25 g butter

Recipe by Iñaki 🐽 @inakigastro · Instagram

Imported by José Miguel Monteiro on SeeMeCook

A traditional Spanish stew featuring tender, juicy oxtail accompanied by a glossy, deeply flavored sauce enriched with chocolate and butter.

4 servings200 minSpanish

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Ingredients

2 kg oxtail (seasoned with salt and pepper)
salt (for seasoning the meat)
black pepper (for seasoning the meat)
2 onions (they do not need to be finely chopped)
1 leek
2 carrots
100 ml fried tomato sauce
700 ml red wine (good quality)
800 ml beef stock (enough to cover the meat)
2 hojas bay leaves
1 onza chocolate
25 g butter

Steps

1
Season the oxtail pieces with salt and pepper.
2
Sear the meat on all sides in a large pot with a little oil until well browned. Remove and set aside.
3
In the same pot, add the chopped onions, leek, and carrots; they do not need to be finely chopped. Sauté until softened and infused with the flavor from the bottom of the pot.
4
Add the fried tomato sauce to the vegetables and let it reduce slightly.
5
Return the reserved meat to the pot.
6
Pour in the red wine and cook over medium-high heat until the alcohol evaporates.
7
Cover completely with the beef stock and add the bay leaves.
8
Cover the pot and cook over very low heat for approximately two and a half hours, or until the meat falls apart and separates easily from the bone.
9
Remove the meat from the pot and strain the stock to separate out the vegetables.
10
Place the strained stock in a saucepan and reduce over high heat for about 30 minutes, until it has reduced by one third of its original volume.
11
Add the chocolate for an intense color and the butter to give the sauce a glossy finish. Mix well until fully incorporated.
12
Pour the reduced sauce over the meat and coat it well so it is covered in a perfect glaze.
13
Serve hot, preferably accompanied by plenty of French fries and bread.

Notes

The author recommends using a good-quality red wine, as it is essential to the flavor of the sauce. If the pot becomes too small during the process, transfer everything to a larger one to ensure that the stock adequately covers the meat.