Search Simon Howie

Spanish style Oxtail Stew

If you like your stews with a bit of a kick, replace the paprika with hot chilli powder

Prep time: 15 minutes

Cooking time: 3 hours 40 minutes

Serves: 4

Spanish style Oxtail Stew

ingredients

4 Packs Simon Howie oxtail pieces

salt and freshly ground pepper

2tbsp plain flour

2tbsp olive oil

3 small red onoins, peeled and quartered

2 cloves garlic, peeled and chopped

4 strips pared orange rind

2tsp smoked or plain paprika

400g can chopped tomatoes

300ml (1/2pt) Spanish red wine

300ml (1/2pt) beef stock

1tbsp light brown sugar

2 bay leaves

1 sprig of rosemary

orange zest to garnish

Method

  1. Wash and pat dry the oxtail. Season the flour and then use to lightly coat the oxtail pieces. Heat the oil in a large saucepan and fry the oxtail pieces, reserving any leftover seasoned flour, turning, for 5 minutes, until browned all over. Remove the oxtail and set aside.
  2. Reheat the pan juices and gently fry the onions and garlic for about 5 minutes until softened but not browned.
  3. Return the oxtail to the saucepan along with the reserved seasoned flour and stir together over the heat for 1 minute before adding the remaining ingredients. Mix well, bring to the boil, then cover and reduce to a gentle simmer and cook for 3 ½ hours, stirring occasionally, or until the meat falls off the bone and the sauce is richly thickened. Discard the orange peel and herbs before serving.
  4. Serve straight from the pot, sprinkled with orange zest.
Simon Howie

Spanish style Oxtail Stew

If you like your stews with a bit of a kick, replace the paprika with hot chilli powder

Prep time: 15 minutes

Cooking time: 3 hours 40 minutes

Serves: 4

Spanish style Oxtail Stew

ingredients

Method

  1. Wash and pat dry the oxtail. Season the flour and then use to lightly coat the oxtail pieces. Heat the oil in a large saucepan and fry the oxtail pieces, reserving any leftover seasoned flour, turning, for 5 minutes, until browned all over. Remove the oxtail and set aside.
  2. Reheat the pan juices and gently fry the onions and garlic for about 5 minutes until softened but not browned.
  3. Return the oxtail to the saucepan along with the reserved seasoned flour and stir together over the heat for 1 minute before adding the remaining ingredients. Mix well, bring to the boil, then cover and reduce to a gentle simmer and cook for 3 ½ hours, stirring occasionally, or until the meat falls off the bone and the sauce is richly thickened. Discard the orange peel and herbs before serving.
  4. Serve straight from the pot, sprinkled with orange zest.
Loading