Spanish style Oxtail Stew
If you like your stews with a bit of a kick, replace the paprika with hot chilli powder
15 MinutesCooking Time
3 hours 40 minutesServes
What you'll need
- 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
Putting it all together
- 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.
- Reheat the pan juices and gently fry the onions and garlic for about 5 minutes until softened but not browned.
- 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.
- Serve straight from the pot, sprinkled with orange zest.