Oxtail Stew with Paprika

Oxtail Stew with Paprika


18 people made this

This is the classic oxtail stew you will find in the south of Spain. It's perfect for cold evenings with bread.


Serves: 6 

  • 3 tablespoons olive oil
  • 2 kg beef oxtail, cut into pieces
  • 2 onions, chopped
  • 1 tablespoon minced garlic
  • 2 green capsicum, chopped
  • 4 cups (1 litre) dry white wine
  • 1 cup (250ml) beef stock
  • 30g dark chocolate
  • 3 bay leaves
  • 1/2 teaspoon salt
  • 2 tablespoons paprika
  • 2 carrots, thickly sliced

Preparation:25min  ›  Cook:4hours  ›  Ready in:4hours25min 

  1. Heat olive oil in a casserole dish over medium-high heat until smoking. Brown the oxtail in batches and set aside. Add onion, garlic and capsicum 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, recover and allow to simmer until carrots are tender.

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