Name: Spanish-Style Oxtail Stew recipe
Ingredients: 3 tablespoons olive oil;4 pounds beef oxtail, cut into pieces;2 onions, chopped;1 tablespoon minced garlic;2 green bell pepper, chopped;4 cups dry white wine;1 cup beef broth;1 (1 ounce) square unsweetened chocolate;3 bay leaves;½ teaspoon salt;2 tablespoons paprika;2 carrots, thickly sliced

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Ingredients

3 tablespoons olive oil 4 pounds beef oxtail, cut into pieces 2 onions, chopped 1 tablespoon minced garlic 2 green bell pepper, chopped 4 cups dry white wine 1 cup beef broth 1 (1 ounce) square unsweetened chocolate 3 bay leaves ½ teaspoon salt 2 tablespoons paprika 2 carrots, thickly sliced

Nutrition Info

1013.4 calories carbohydrate: 18.4 g cholesterol: 332.9 mg fat: 50.3 g fiber: 4.2 g protein: 95.3 g saturatedFat: 19.5 g servingSize: - sodium: 929.2 mg sugar: 7 g transFat: : - unsaturatedFat: : -

Directions

Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot, cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.

Recipe Yield

6 servings

Recipe Note

Famous in the south of Spain, this is simple to make and perfect for fall and winter season.

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