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Braised Oxtail with Potatoes

Oxtail stew — the extravagant dish of the bullfighters! Most people have never even heard of oxtail with potatoes. This traditional dish from the world of the Spanish bullring is surprisingly easy to make at home. Beyond its great flavor, oxtail is a source of collagen, which is good for your skin and joints. The main thing is to get hold of the star ingredient and set a mood that carries you off to sunny Spain.

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Beef tail with potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 9 g
Fats 17 % 3 g
Carbohydrates 33 % 6 g
88 kcal
GI: 86 / 0 / 14
  • Oxtail is tender bone surrounded by fairly tough meat. Simply fried, it's hard to chew and its full range of flavor never comes out. To get meat that's not just tasty but truly tender, a slow cooker is the way to go. Rinse the oxtail under running water, cut it into portions, and season with salt and pepper. Set the slow cooker to "Sauté" and heat a little vegetable oil. Sear the oxtail pieces about 10 minutes per side, until lightly browned. Set the meat aside for now, chop the shallots and garlic, and cook them in the pot until they take on a nice caramel color — this softens their sharp taste and texture. Add the butter and flour to the softened vegetables. Stir until smooth, with no lumps, and cook it down for about 3 minutes. Stir in the tomato paste, which gives the finished dish a rich color and rounds out the flavor. Return the oxtail to the pot and pour in the beef broth. Add the seasonings: bay leaf, rosemary, all the listed spices, and salt. Be sure to taste and adjust the salt as needed. Cover and set the slow cooker to "Stew" for 40 minutes. In that time the meat will turn soft, tender, and practically fall off the bone. When the cooker signals it's done, open the lid and skim off any excess fat. Add the potatoes, carrots, and onion, cut into large pieces. Cover and stew until the vegetables are tender — this takes 10–20 minutes, depending on the variety and how big you cut the potatoes. Spoon into deep bowls, sprinkle with parsley, and serve hot. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Rosemary - 131  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Shallots - 72  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Meat broth - 34  kcal/100g
  • Beef tail - 137  kcal/100g

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