Beef Oxtail Stew

Definitely oxtail is not an ingredient easy to find in a lot of world cuisines. Opposite to this, in Spain it's a popular and traditional dish, a typical “Cordobés”(South of Spain) stew that initially was prepared with the bull tails after the bullfights. Although is difficult to find them in the States I can get them in Uwajimaya, an Asian market with several stores in Seattle and surroundings areas.

Ingredients for 4 people:

-1 ½ kg (3 ½ Lb) Sliced Beef Oxtail.

-1 Onion.

-1 Leek (discarding the tough part).

-3 Garlic Cloves.

-3 Carrots.

-Flour.

-2 Bay Leaves.

-2 Cups Red Wine.

-Spanish Extra Virgin Olive Oil.

-Water or Meat Broth.

-Ground Pepper.

-Salt.

Season the meat with salt and pepper and flour them removing the excess flour. Brown them in a pot with a little bit of EVOO, when they are ready take them out of the pot and keep them for later. Chop the veggies (onion, carrots, leeks and garlic cloves) and in the same oil, (add more oil if you need it) poach them, when they are soft, add the bay leaves, the oxtail and the wine. Increase the heat to reduce the broth and eliminate the alcohol and add water or meat broth to cover the meat. After that cook it over low heat for about 3 hours until the meat is tender.

Always watch the stew, so that it does not run out of broth.

When the cooking finishes remove the meat and the bay leaves from the pot and blend the veggies together with the broth, if the texture is pretty liquid, let it reduce.

Try it with white rice or french fries. DELICIOUS!!

Shake it shake it baby!!