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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Preparation Time

  Cooking Time - 271 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat; brown oxtail, about 3 minutes per side. | 2. Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion, carrots, leek, and garlic. Cook and stir until tender and beginning to brown, about 5 minutes. | 3. Pour vegetable mixture into Dutch oven with the oxtail. Add red wine, tomatoes, thyme, and bay leaves; stir to combine. Bring stew to a boil until alcohol from red wine evaporates, about 3 minutes. Add enough water to cover, bouillon cube, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, until meat falls away from bone, about 4 hours. Remove oxtail from stewing liquid. | 4. Melt butter in a skillet over medium heat. Whisk in flour to form a thick paste; cook and stir until flour turns light brown, about 15 minutes. Whisk in stewing liquid and bring to a boil; simmer until thickened to stew consistency, 2 to 3 minutes. Pour stew over the oxtail to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	5	tablespoons	divided	596.7	0.0	0.0	67.5
beef oxtail	2 1/4	pounds	cut	2969.946	0.0	176.7679	245.4543
onion	1		sliced	64.0	14.944	1.76	0.16
carrot	3		sliced	157.44	36.7872	3.5712	0.9216
leek	1		sliced	54.29	12.5935	1.335	0.267
garlic	5	cloves	crushed	22.35	4.959	0.9540000000000001	0.075
red wine	4	cups		-	-	-	-
tomato	3		ripe quartered	186.2069	41.2894	9.7151	1.6192
thyme	1	sprig		-	-	-	-
bay leaf	2			-	-	-	-
water				-	-	-	-
beef bouillon	1	cube		-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
purpose flour	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.