Basque Oxtail Stew in Brown Gravy
"From the cookbook "Recipes from Basque Restaurants of the West." This recipe is from the Carson Valley Country Club Basque Restaurant in Garnerville, Nevada."
- Ready In:
- 3hrs 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 8 lbs meaty oxtails
- cayenne pepper, as needed
- black pepper, as needed
- salt, as needed
- 1 onion, diced
- 7 garlic cloves
- 1⁄2 cup salad oil
- 3⁄4 cup flour
- 2 tomatoes, diced
- 1 lb carrot, peeled and sliced
- 1 teaspoon Kitchen Bouquet
- 1 tablespoon beef base
- salt, as needed
directions
- Line a roasting pan with foil. Rinse the oxtails with water and place them in the roaster.
- Sprinkle lightly with cayenne (I usually use paprika), black pepper and salt.
- Bake, uncovered, at 450 degrees for one hour, turning them over occasionally so that they become nicely browned.
- Remove from oven and drain off all the fat. Set aside.
- Combine the onion, garlic and oil in a blender (or food processor). Process until the onion is finely chopped. Place this mixture in a 2 gallon vessel and cook over medium heat until it becomes translucent.
- Add the flour and wisk for about 30 seconds.
- Add 5 1/2 cups water. Whisk until the flour dissolves.
- Add tomatoes, Kitchen Bouquet and beef base.
- Bring gravy to a slow boil.
- Add the oxtails and carrots and simmer for 2 - 2 1/2 hours until the meat comes off the bones easily. Check for salt. Serve hot.
- Note: The recipe lists tomatoes in the directions but not in the ingredients, so I just added 2 diced tomatoes when I have made this. I also add some celery, but that isn't in the original recipe.
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RECIPE SUBMITTED BY
Andtototoo
United States
I like to eat a variety of food so have lots of different kinds of recipes that I have added and reviewed. Probably the favorite foods that I have reviewed are the ones with Nutella in the ingredients.