2 lbs. - Grass Fed Beef Oxtail is a bony meat that is usually slow-cooked and often stewed to release its fabulous rich flavor. It is a great stock base for soup and is a popular flavor used in many dishes. Many upscale chefs are rediscovering oxtails to the wonderful delight of older patrons and the eye opening wonder of the younger crowd who considers it an exotic or foreign meat. Grass Fed Beef Oxtail is not just for soup or stew these days. If you have never cooked oxtail before, try this recipe below. Spanish-Style Oxtail StewOriginal Recipe Yield 6 servings 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
- 1/2 teaspoon salt
- 2 tablespoons paprika
- 2 carrots, thickly sliced
Directions- Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the 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, recover, and allow to simmer until carrots are tender.
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