Spanish style oxtail stew

Spanish style oxtail stew


18 people made this

About this recipe: Famous in the south of Spain, this is simple to make and perfect in autumn and winter.


Serves: 6 

  • 3 tablespoons olive oil
  • 1.8kg oxtail, cut into pieces
  • 2 onions, chopped
  • 1 tablespoon minced garlic
  • 2 green peppers, chopped
  • 1 litre dry white wine
  • 250ml beef stock
  • 30g plain chocolate (at least 70 per cent cocoa solids)
  • 3 bay leaves
  • 1/2 teaspoon salt
  • 2 tablespoons paprika
  • 2 carrots, thickly sliced

Prep:10min  ›  Cook:3hr20min  ›  Ready in:3hr30min 

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

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