Recipe courtesy of Nick Vazquez
Oxtail Stew
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1119
- Total Fat
- 91
- Saturated Fat
- 27
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 58
- Cholesterol
- 200
- Sodium
- 1087
Ingredients
4 pounds Oxtails cut into 2-inch pieces
1 cup of virgin Spanish olive oil
1 large Spanish onion, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
5 cloves of garlic, finely chopped
1/2 cup tomato paste
1 tablespoon black pepper
1 teaspoon oregano
1 teaspoon cumin
2 bay leaves
1 cup of vino seco (dry red cooking wine)
Salt to taste
Directions
- Season the oxtail with the salt and black pepper. In a kettle large enough to hold the oxtails, add 1/2 cup of virgin olive oil. Heat the oil and add the oxtail making sure you brown all sides. Once this is done, transfer the oxtails from the oil to a warm plate. In the same kettle add the remaining 1/2 cup of oil and heat. Then add onions, bell peppers, and garlic to make the "sofrito". Stir this mixture for about 10 minutes. Add the rest of the ingredients and re-introduce the oxtails to the kettle. Stir well and simmer over medium heat for 2 to 3 hours or until the meat easily pulls away from the bone. Serve with white rice, double fried plantains, and avocado salad if in season.