Basque Oxtail Stew in Brown Gravy

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line a roasting pan with foil. Rinse the oxtails with water and place them in the roaster.
  • Sprinkle lightly with cayenne (I usually use paprika), black pepper and salt.
  • Bake, uncovered, at 450 degrees for one hour, turning them over occasionally so that they become nicely browned.
  • Remove from oven and drain off all the fat. Set aside.
  • Combine the onion, garlic and oil in a blender (or food processor). Process until the onion is finely chopped. Place this mixture in a 2 gallon vessel and cook over medium heat until it becomes translucent.
  • Add the flour and wisk for about 30 seconds.
  • Add 5 1/2 cups water. Whisk until the flour dissolves.
  • Add tomatoes, Kitchen Bouquet and beef base.
  • Bring gravy to a slow boil.
  • Add the oxtails and carrots and simmer for 2 - 2 1/2 hours until the meat comes off the bones easily. Check for salt. Serve hot.
  • Note: The recipe lists tomatoes in the directions but not in the ingredients, so I just added 2 diced tomatoes when I have made this. I also add some celery, but that isn't in the original recipe.
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