Spanish-Oxtail-Stew

Spanish Oxtail Stew with Hawaiian Pepper Preserve Recipe

Ingredient List:

2 ¼ lb Beef Oxtail, chopped
5 tablespoons Olive Oil
2 Carrots, sliced
2 Onions, sliced
5 cloves Garlic, crushed
1 Leek, sliced
34g Akaka Falls Farm’s Passion Fruit Hawaiian Pepper Preserve
3 Ripe Tomatoes, quartered
4 cups Red Wine
2 Bay Leaves
1 sprig Thyme
1 cup Beef broth
2 cups Water
1 tablespoon Butter
Black Pepper and Salt (as per taste)
¼ cup Plain flour

For the oxtail:

Start by cooking the oxtail in olive oil on all sides. Pan-fry the carrots,
onions, garlic, and leek in a different pan with olive oil and mix for
around 6 minutes or until tender. In a big pot, add the pan-fried oxtail,
the preserve, vegetable mixture, then, add wine, and mix until
evaporated, add thyme, tomatoes, and bay leaves to it and keep
stirring, until the tomato spit its juice, when it starts boiling (after around
4-5 minutes) add 2 cups water along with a bouillon cube, salt, and
pepper to it. Cook for around 3 to 4 hours or until the meat starts to
separate from the bones and turns very tender, at this moment take the
oxtail and put it aside as slowly as you can so the meat doesn’t fall off in
the process.

For the sauce:

Place a pan on medium heat and add the flour and keep mixing until the
flour turns brown (around 15-18 minutes) add in the sieved stewing
liquid and bring it to a boil. Simmer it until it thickens.

To serve:

Serve the oxtail in a deep dish and top it with the stew.

Recipe by Charbel Aoun

chef-charbel-aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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