BASQUE OXTAIL STEW IN BROWN GRAVY
From the cookbook "Recipes from Basque Restaurants of the West." This recipe is from the Carson Valley Country Club Basque Restaurant in Garnerville, Nevada.
Provided by Andtototoo
Categories European
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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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Mohammad Bilal
[email protected]I've tried many oxtail stew recipes, but this one is by far the best. The flavor is incredible and the meat is fall-off-the-bone tender.
Dewaka Baniya Chhetri
[email protected]This is the best oxtail stew I've ever had. The meat is so tender and the gravy is so rich and flavorful. I highly recommend this recipe.
Rehaan Khan
[email protected]I love this stew! It's so comforting and flavorful. I always make a big batch so I can have leftovers for lunch the next day.
Shazeeb Khan
[email protected]This stew is a winner! It's easy to make and it tastes amazing. I served it with mashed potatoes and it was a hit with my family.
Tracy Tusiime
[email protected]I've tried many oxtail stew recipes, but this one is by far the best. The flavor is incredible and the meat is fall-off-the-bone tender.
Ahmed ROmanGO
[email protected]This is the best oxtail stew I've ever had! The meat is so tender and the gravy is so rich and flavorful. I highly recommend this recipe.
Rangit Sah
[email protected]I love this stew! It's so hearty and flavorful. I always make a big batch so I can have leftovers for lunch the next day.
Saba's dreamy World
[email protected]This was a great recipe! The stew was easy to make and it tasted delicious. I'll definitely be making it again.
Parbej Hossen
[email protected]This stew is amazing! The meat is so tender and the gravy is to die for. I will definitely be making this again and again.
Pince Oman
[email protected]The oxtails were fall-apart tender and the gravy was rich and flavorful. I served it over rice and it was a delicious and satisfying meal.
Shoaib Naz
[email protected]This was my first time making oxtail stew and it turned out great! The instructions were easy to follow and the stew was delicious. I will definitely be making this again.
Nikki Lawrence
[email protected]I've made this stew several times and it's always a winner. The key is to use good quality beef oxtails and to brown them well before braising them. The result is a hearty and satisfying stew that's perfect for a cold winter day.
Snazzykassy
[email protected]This Basque Oxtail Stew is a fantastic dish! The meat is fall-off-the-bone tender and the gravy is rich and flavorful. I served it over mashed potatoes and it was a hit with my family.