This is the classic oxtail stew you will find in the south of Spain. It's perfect for cold evenings with bread.
Oh my goodness! This has got to be one of the best recipes out there, by far! It's a wonderful change for this dish and is incredibly easy to follow. The only modifications I made were: Since I'm not a huge fan of bell peppers (unless roasted) so I added just a smidgen of roasted bells peppers and added lots of mushrooms--and instead of adding the carrots, salt and paprika toward the end I added them along with the wine and broth section. Also, chicken broth works just fine if you don't (or want to use) have beef broth. DON'T LET THE CHOCOLATE SCARE YOU! I made it for my husband as a Father's Day dinner surprise (he loves my traditional southern oxtail recipe), but I wanted to switch things up a bit and celebrate his Puerto Rican heritage. This did the trick! It's a fantabulous recipe that will enliven your taste buds. Kudos jetman! - 18 Jun 2007 (Review from Allrecipes USA and Canada)
Very good! Our family really enjoyed it. Changes I made were: didnt have any chocolate on hand so I left it out, and I baked it covered in the oven at 325 for three hours. I thickened up the liquid at the end with a bit of corn starch. Turned out perfectly tender. Only problem I had was the price of the meat. It was 5 dollars a pound- for goodness sake it is only a cows tail! I will definately make this again but cut down on the meat to afford it. Thank you for this great recepie. - 21 Jan 2008 (Review from Allrecipes USA and Canada)
Incredibly rich. I oxtail and have been trying to find a good recipe for a while. I loved this one. I made a few changes. I used half oxtail and half stew meat (total of about 1.5 lbs of both, with no changes to other amounts), since I was cooking for several, and wasn't sure how everyone felt about oxtail. I also added in potato with the carrot. I'll probably use less meat the next time I do this, since the broth ended up reducing a little more than I expected it to. Planning on adding water to the leftovers and restewing. Thanks again for the great receipe! - 18 Jun 2009 (Review from Allrecipes USA and Canada)