Imported from Instagram

Oxtail in Red Wine

Name: Oxtail in Red Wine
Prep time: 40 min
Cook time: 300 min
Total time: 340 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 kg Oxtail (Slightly more than 2 kg; cut into pieces); Salt (To taste; added gradually as the vegetables are incorporated); Pepper (To taste); Oil (A generous amount for browning; the type and quantity are not specified); Flour (Enough to coat the pieces on all sides); Carrots (To taste; chopped); Onion (To taste; chopped); Tomatoes (To taste; chopped); Red bell pepper (To taste; chopped); Leeks (To taste; chopped); Garlic cloves (A few; chopped); Red wine (Add enough to cover the meat and vegetables; if more liquid is needed, water or a little stock may be added); Water or stock (Optional, only if the wine does not provide sufficient coverage; the type of stock is not specified); French fries (For serving; the ingredients and preparation method are not specified)

Recipe by Luis Güell @almorzandoconluis · Instagram

Imported by Ciro Peraloca on SeeMeCook

A slowly cooked oxtail stew with vegetables and red wine, cooked until very tender and served with its puréed sauce and French fries. This is a homestyle recipe that requires starting well in advance and cooking over low heat for several hours.

6 servings340 minSpanish

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Ingredients

2 kg Oxtail (Slightly more than 2 kg; cut into pieces)
Salt (To taste; added gradually as the vegetables are incorporated)
Pepper (To taste)
Oil (A generous amount for browning; the type and quantity are not specified)
Flour (Enough to coat the pieces on all sides)
Carrots (To taste; chopped)
Onion (To taste; chopped)
Tomatoes (To taste; chopped)
Red bell pepper (To taste; chopped)
Leeks (To taste; chopped)
Garlic cloves (A few; chopped)
Red wine (Add enough to cover the meat and vegetables; if more liquid is needed, water or a little stock may be added)
Water or stock (Optional, only if the wine does not provide sufficient coverage; the type of stock is not specified)
French fries (For serving; the ingredients and preparation method are not specified)

Steps

1
Season the oxtail pieces generously with salt and pepper on both sides.
2
Heat a generous amount of oil in a large pot.
3
Dredge the oxtail pieces in flour, coating them well on all sides.
4
Brown the oxtail in the very hot oil. Once browned on all sides, remove it from the pot and set it aside.
5
While the meat is browning, chop the carrots, onion, tomatoes, red bell pepper, leeks, and a few garlic cloves. The quantities are to taste.
6
Remove any excess flour left in the pot. You may change the oil if you prefer; in the original recipe, it is kept because, according to the author's mother, it adds body to the dish.
7
Reduce the heat slightly. Add the onion and garlic and cook for about 10 minutes.
8
Add the carrot and red bell pepper. Add a little salt, if desired, and cook for another 10 minutes.
9
Add the leek, season with a little more salt if desired, and cook for another 10 minutes.
10
Add the tomatoes and cook for another 15 minutes.
11
Return the oxtail to the pot. Pour in enough red wine to cover the contents; if necessary, add a little water or stock.
12
Bring the liquid to a vigorous boil over high heat for 5–10 minutes so that it reaches a steady boil.
13
Reduce the heat to medium-low and simmer for 4 hours, maintaining a gentle simmer.
14
Remove the oxtail pieces and set them aside. Purée the sauce in the pot or in a suitable container.
15
Return the oxtail to the puréed sauce.
16
Serve the oxtail with French fries and extra sauce spooned over the top.

Notes

The quantities of the vegetables, flour, oil, and wine are not specified precisely. The author mentions adding a little salt each time ingredients are added. The dish is served with French fries, but the method for preparing them is not explained.