Oxtail Stew

In this Spanish oxtail stew, the oxtails are first marinated with a blend of olive oil and red wine to increase the flavor and to tenderize the meat. The meat should be marinated for a minimum of 4-5 hours and would be better if marinated overnight.

3 pounds of oxtails

¼ cup of extra virgin olive oil

¼ cup of Merlot wine or good red wine

3 tablespoons of vegetable oil

½ teaspoon of kosher salt

Flour to dredge oxtails

1 packet of Badia or Goya seasoning

1 large onion, chopped

1 small red onion, chopped

1 cup of Yukon gold potatoes, diced

2 large red bell peppers, chopped

1 cup of baby carrots

5 cloves of garlic, minced

¾ teaspoon of allspice

2 cups of beef stock

1 bay leaf

1 teaspoon of oregano

2 tablespoons of tomato paste

1 15- ounce can of tomato sauce

¾ cup of red wine

In a glass bowl, Whisk together ¼ cup of olive oil with the ¼ cup of red wine, two cloves of garlic and Badia or Goya seasoning. Place oxtails in bowl and let marinade for at least 4-5 hours or overnight for better flavor. Drain the marinade from the oxtails and set aside.

Place flour onto a large surface and dredge the oxtails into the flour.

In a large pan on medium heat with 3 tablespoons of vegetable oil, brown the oxtails evenly on both sides. Remove the meat from the pan and place on a plate.

To the heated pan, add the chopped red bell pepper, red onion, baby carrots and potatoes. Cook until the potatoes start to brown and the onions become limp. Add the remaining minced garlic and cook for an additional minute.

Add the kosher salt, allspice, bay leaf, tomato sauce, tomato paste, red wine, oregano and beef stock. Mix well and add the oxtails back to the pan.

Bring the pan to a boil then reduce the heat to a low temperature. Cover and simmer until the meat becomes tender in about 1-2 hours.(Cooking time depends on the size of the oxtails) Remove bay leaf and adjust seasoning if necessary.

Serve with white rice.

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