Description
Famous in the south of Spain, this is simple to make and perfect for fall and winter season.
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
Instructions
- Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown oxtail in batches and set aside.
- Add onion
- garlic
- and bell pepper to the pot; cook
- stirring constantly
- until 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. Cover and allow to simmer until carrots are tender.
Prep Time: 25 mins
Cook Time: 4 hrs
Total Time: 4 hrs 25 mins
Servings: 6