Red wine oxtail stew with cod tripe
Ingredients
  • 2 Oxtail 2.2 lb each
  • 1l. Good quality red wine
  • 1 Carrot
  • 1 Big onion
  • 5 Scallions
  • 10 Garlic cloves
  • 1dl. Virgin olive oil
  • 1.75 oz. Butter
  • 3l. Beef stock
  • Salt and pepper
Directions

Season the oxtail pieces with salt and pepper, and sauté in a pot until golden. Set aside. Remove the oil from the pot and also set aside.

Chopped the onion, the carrot, the scallions and the garlic (peel on) and added to the same pot we have sautéed the oxtails. Add a little bit of oil, season and let it cook for 10 minutes. Add the oxtails, the wine, the beef stock, cover the pan and let it cook for approximately 4 hours (time can vary depending on the meet)

When the meat is cook, remove from the pot and let the rest reduce at low temperature until we have about 1 liter left. Add the butter in small quantities and mix to emulsify. Add again the oxtails and continue cooking at very low temperature, so that the meet can soak the sauce and glaze. Keep bathing the meet with the sauce so that it can color up.

This last part can last around 25/30 minutes. In the last 5 minutes we will add to the sauce the tripe previously boiled, and it will be ready to serve.

Can be served with fork mash potatoes

Red wine oxtail stew with cod tripe
Ingredients
  • 2 Oxtail 2.2 lb each
  • 1l. Good quality red wine
  • 1 Carrot
  • 1 Big onion
  • 5 Scallions
  • 10 Garlic cloves
  • 1dl. Virgin olive oil
  • 1.75 oz. Butter
  • 3l. Beef stock
  • Salt and pepper
Directions

Season the oxtail pieces with salt and pepper, and sauté in a pot until golden. Set aside. Remove the oil from the pot and also set aside.

Chopped the onion, the carrot, the scallions and the garlic (peel on) and added to the same pot we have sautéed the oxtails. Add a little bit of oil, season and let it cook for 10 minutes. Add the oxtails, the wine, the beef stock, cover the pan and let it cook for approximately 4 hours (time can vary depending on the meet)

When the meat is cook, remove from the pot and let the rest reduce at low temperature until we have about 1 liter left. Add the butter in small quantities and mix to emulsify. Add again the oxtails and continue cooking at very low temperature, so that the meet can soak the sauce and glaze. Keep bathing the meet with the sauce so that it can color up.

This last part can last around 25/30 minutes. In the last 5 minutes we will add to the sauce the tripe previously boiled, and it will be ready to serve.

Can be served with fork mash potatoes

Red wine oxtail stew with cod tripe
Ingredients
  • 2 Oxtail 2.2 lb each
  • 1l. Good quality red wine
  • 1 Carrot
  • 1 Big onion
  • 5 Scallions
  • 10 Garlic cloves
  • 1dl. Virgin olive oil
  • 1.75 oz. Butter
  • 3l. Beef stock
  • Salt and pepper
Directions

Season the oxtail pieces with salt and pepper, and sauté in a pot until golden. Set aside. Remove the oil from the pot and also set aside.

Chopped the onion, the carrot, the scallions and the garlic (peel on) and added to the same pot we have sautéed the oxtails. Add a little bit of oil, season and let it cook for 10 minutes. Add the oxtails, the wine, the beef stock, cover the pan and let it cook for approximately 4 hours (time can vary depending on the meet)

When the meat is cook, remove from the pot and let the rest reduce at low temperature until we have about 1 liter left. Add the butter in small quantities and mix to emulsify. Add again the oxtails and continue cooking at very low temperature, so that the meet can soak the sauce and glaze. Keep bathing the meet with the sauce so that it can color up.

This last part can last around 25/30 minutes. In the last 5 minutes we will add to the sauce the tripe previously boiled, and it will be ready to serve.

Can be served with fork mash potatoes