Andalusian Oxtail Stew with Aromatic Herbs
This rich and hearty oxtail stew, hailing from the sun-kissed region of Andalusia, is a celebration of deep flavors and comforting textures. Stewed slowly to perfection, the tender oxtail simmers in a robust sauce infused with sweet tomatoes, vibrant bell peppers, and aromatic herbs, creating a dish that evokes the warmth of Spanish cuisine. While it’s indulgent, you can make it even more enjoyable by preparing it in advance; simply refrigerate, skim off the fat, and reheat for a deliciously comforting meal. Pair with crusty bread or creamy mashed potatoes to soak up the luscious sauce for a truly memorable feast.
N/A
Servings
400
Calories
16
Ingredients
Ingredients
oxtails
4 lbs (trimmed)
onion
1 large (chopped)
garlic cloves
5 (chopped)
carrot
1 (thinly sliced)
tomatoes
2 large (chopped)
green bell peppers
2 (seeded and chopped)
dried thyme
1/2 teaspoon
dried oregano
1/2 teaspoon
dried rosemary leaves
1/2 teaspoon
paprika
1/2 teaspoon
peppercorns
8
bay leaves
2
saffron strands
3 (optional)
amontillado sherry wine or dry white wine
2 cups
meat stock
2 cups (about, or enough to cover meat)
olive oil
to taste (for frying)
Instructions
1
In a large saucepan, heat a generous amount of olive oil over medium heat. Season the oxtails lightly with salt and add them to the pan, browning on all sides until they form a nice golden crust. Once browned, remove the oxtails from the pan and set aside.
2
In the same pan, add the chopped onion and garlic, sautéing until they are soft and golden brown, about 5-7 minutes. This step builds a flavorful base for the stew.
3
Return the browned oxtails to the pan with the onions and garlic.
4
Add the sliced carrot, chopped tomatoes, and chopped green bell peppers to the pan, stirring to combine. Next, sprinkle in the dried thyme, oregano, rosemary, paprika, peppercorns, bay leaves, and saffron strands (if using). Stir well to coat the ingredients with the spices.
5
Pour in the amontillado sherry (or dry white wine), scraping the bottom of the pan to release any flavorful bits that may have stuck. Add just enough meat stock to cover the oxtails. The liquid will reduce during cooking, intensifying the flavors.
6
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 3 to 5 hours, or until the meat is tender and falling off the bone. Stir occasionally and check the liquid level, adding more stock if necessary.
7
If the sauce is too watery at the end of cooking, uncover the pot and raise the heat to boil off excess liquid until the sauce thickens to your liking. Serve hot and enjoy!
Nutrition Information
22g
Fat
15g
Carbs
30g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Andalusian Oxtail Stew with Aromatic Herbs?
It is a rich and hearty Spanish stew from the Andalusia region, featuring slow-cooked oxtail in a sauce of tomatoes, bell peppers, and aromatic herbs.
How much oxtail is needed for this recipe?
The recipe requires 4 lbs of trimmed oxtails.
How long does the oxtail need to simmer?
The stew should simmer gently for 3 to 5 hours until the meat is tender and falling off the bone.
Can I make this stew ahead of time?
Yes, you can prepare it in advance, refrigerate it, and then skim off the fat before reheating for a better experience.
What are the recommended side dishes?
It is ideally paired with crusty bread or creamy mashed potatoes to soak up the luscious sauce.
What kind of wine is used in the sauce?
The recipe calls for 2 cups of amontillado sherry wine or a dry white wine.
How many calories are in a serving?
There are approximately 400 calories per serving.
What is the protein content of the dish?
Each serving contains 30g of protein.
What aromatic herbs are used for seasoning?
The stew is seasoned with dried thyme, dried oregano, and dried rosemary leaves.
How many garlic cloves are required?
The recipe uses 5 chopped garlic cloves.
What vegetables are included in the stew?
The stew includes onion, garlic, carrot, tomatoes, and green bell peppers.
Is saffron necessary for this recipe?
Saffron strands are listed as an optional ingredient to enhance the flavor and color.
How much fat is in the stew?
There is approximately 22g of fat per serving.
What should I do if the sauce is too watery?
Uncover the pot and raise the heat to boil off excess liquid until the sauce thickens to your liking.
Do I need to brown the oxtails first?
Yes, browning the oxtails in olive oil helps form a golden crust and builds a flavorful base.
What type of paprika is used?
The recipe calls for 1/2 teaspoon of paprika.
How many bay leaves are used?
The recipe requires 2 bay leaves.
What is the carbohydrate count?
There are 15g of carbohydrates per serving.
How much stock is needed?
You need about 2 cups of meat stock, or enough to cover the meat.
How long should I sauté the onions and garlic?
Sauté the chopped onion and garlic for about 5-7 minutes until they are soft and golden brown.
What is the fiber content?
There is approximately 2.5g of fiber per serving.
What is the primary oil used?
Olive oil is used for browning the meat and sautéing the vegetables.
What kind of peppers are used?
The recipe uses 2 green bell peppers that are seeded and chopped.
How many tomatoes are needed?
The recipe calls for 2 large chopped tomatoes.
What is the purpose of scraping the bottom of the pan?
Deglazing with wine and scraping the pan releases flavorful bits that stuck during the browning process.
What region is this recipe from?
This dish originates from Andalusia, a region in Spain.
How many peppercorns are included?
The recipe includes 8 peppercorns.
Can I substitute the meat stock?
While meat stock is recommended, you can use enough to cover the meat to ensure it cooks properly.
Should the oxtails be trimmed?
Yes, the recipe specifies using 4 lbs of trimmed oxtails.
Is this a slow-cooked meal?
Yes, it is a slow-cooked dish that requires several hours to reach the desired tenderness.