Ingredients
- 1.5 kg oxtail or beef tail, in pieces
- 2 onions
- 2 carrots
- 3 garlic cloves
- 1 leek
- 2 ripe tomatoes
- 400 ml red wine
- 1 bay leaf
- Flour for dredging
- 60 g extra virgin olive oil
- Beef broth
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Season the oxtail pieces with salt and pepper, dredge in flour and brown in a pan. Set aside.
- Put the onions, carrots, leek and garlic in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and sauté 10 min/Varoma/speed 1.
- Add the grated tomato and cook 5 min/Varoma/speed 1.
- Add the browned oxtail, wine and bay leaf and set 5 min/Varoma/speed 1 without the measuring cup to evaporate the alcohol.
- Cover with broth and set 120 min/100°C/spoon speed/reverse, until the meat falls off the bone.
- Remove the oxtail, blend the sauce 30 sec/speed 8 if you want it smooth, and coat the meat with it.
Tips
- The longer the stew cooks, the more the meat falls off the bone.
- Serve with mashed potatoes or fries.
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