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Basque Oxtails (Behi Buztanak Anda Goriren Zaltzan) Recipe

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Oxtails are slowly braised with onion, celery, carrots, garlic, wine, and herbs for a hearty meal.

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Ingredients:

  • 4 pounds oxtails, rubbed with salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup chopped celery
  • 1 medium yellow onion, peeled and chopped
  • 2 carrots, sliced
  • 3 cloves peeled garlic
  • 2 shallots, peeled and chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon all-purpose flour
  • 2-1/2 cups homemade beef stock or use canned
  • 1-1/2 cups red wine
  • 2 bay leaves
  • 1/2 teaspoon dried thyme, whole
  • Salt and freshly ground black pepper to taste

Preparation:

Using a large black frying pan, brown the seasoned oxtails in the olive oil. You will need to do this in about 3 batches. Remove the oxtails to a 6- to 8-quart heavy stove-top pot. Leave the oil in the frying pan and saute the celery, onion, carrots, garlic, shallots, and parsley. When the onions are clear add the flour and stir in well. Saute a few minutes longer and add the beef stock, red wine, bay leaves, and thyme, along with the oxtails. Simmer partially covered for 2 hours, or until tender. Stir occasionally. Add salt and pepper to taste as the dish finishes.

Yield: 8 servings

Source: The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith (William Morrow)
Reprinted with permission.

User Reviews

 4 out of 5
Smells real good. A taste was delicious., Member warrengwonka

I'm letting it steep for dinner tomorrow night. Actually, the recipe is under ""Basque"" in ""Our Immigrant Ancestors"". There's a tasty recipe for Jamaican oxtail in the book, too. ""Three Ancient Cuisines"" has a simpler recipe for Roman oxtail. You want to dump the sauteed aromatics from the skillet into the dutch oven with the meat. Then deglaze the skillet with the broth and add it to the pot along with the wine. The oxtails were tender in about two and a half hours of simmering.

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