Ingredients: |
Ingredients: 4 lbs. oxtail, cut into chunks
2 tsp. kosher salt
2 tsp. ground black pepper
6 Tbs. olive oil, divided
1 large onion, peeled and chopped
4 cloves garlic, minced
2 Tbs. tomato paste
2 large tomatoes, peeled and diced
2 medium carrots, peeled and cut into ˝" pieces
˝ c. chopped fresh cilantro
1 tsp. ground cumin
1 Tbs. smoked paprika
1 bay leaf
6 c. beef stock
˝ c. chopped scallions
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Directions: |
Directions:Soak the oxtail in salted cold water for 30 minutes, then rinse well. Remove any excess fat. Season the meat with salt and pepper.
Add 4 tablespoons olive oil to a heavy stockpot over high heat. Add the oxtail and sauté until well browned on all sides, about 5 minutes (work in batches if necessary). Remove from pot and set aside on a plate.
Add the remaining olive oil to the stockpot. Lower heat to medium and sauté onion until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the tomato paste, tomatoes, carrots, cilantro, cumin, and paprika and reduce heat to low. Simmer until all of the liquid has evaporated, about 5–8 minutes.
Increase heat to high and add the oxtail back to the pot, along with bay leaf and stock. Bring to a boil and then reduce heat to low. Cover and simmer until meat is very tender, about 2˝ hours. Uncover and simmer stew until it thickens to desired consistency, about 20 minutes.
Garnish with scallions just before serving. Serve warm. |
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