Spanish cuisine · Meat & Kebab

Oxtail Stew in Red Wine

Oxtail braised in robust red wine with carrots and celery until the meat falls off the bone.

Ingredients · for 4 servings

• 1.5 kg oxtail, cut into pieces
• 750 ml robust red wine
• 3 carrots
• 2 stalks celery
• 2 onions
• 5 cloves garlic
• 2 tbsp tomato paste
• 500 ml beef stock
• 2 bay leaves
• 2 tbsp flour
• 5 tbsp olive oil
• salt, pepper

Instructions

1. Pat the oxtail pieces dry, season with salt and pepper, and coat lightly in flour; tap off the excess thoroughly.
2. Heat the olive oil until very hot in a large Dutch oven and sear the pieces in batches for 8–10 min until dark brown all over, then remove.
3. Cut the onions, carrots and celery into 1 cm cubes and sauté in the fat for 10 min until the edges brown; add the garlic and tomato paste and cook for 2 more min.
4. Deglaze with a third of the red wine, scraping up all the browned bits, then add the rest of the wine; boil uncovered for 5 min to reduce.
5. Add the meat, stock and bay leaves and braise covered over very low heat for 2.5–3 hours until the meat comes away easily from the bone with a fork.
6. Lift out the pieces, reduce the sauce uncovered for 15 min to a syrupy consistency, return the meat, and serve with mashed potatoes.