Basque Oxtail Stew

  • 135 mins
  • 11 ingredients


  • 3 lbs oxtails
  • 1 tsp fresh cracked black pepper
  • kosher salt to taste
  • 5 tbs flour
  • olive oil
  • 4 garlic cloves
  • 3 medium onions, chopped
  • 3 mild green chili peppers, chopped
  • 4 carrots sliced
  • 2 cups dry red wine
  • 8 cups chicken stock
This recipe is much loved in the Basque region of Spain. Oxtails cook in wine with garlic and chilies are extra special.


  • Flour and salt and pepper the oxtails.
  • In a saute pan using medium high heat brown the oxtails.
  • Once the oxtails are browned, remove them from the pan and  add to a large sauce  pan or  stock pot and cover with 1/2 of the chicken stock
  • In the first pan add the onions and garlic and saute until soft. About 5 minutes.
  • Add the remaining flour,salt and pepper and stir.
  • When the color has darkened add the wine and remaining stock.
  • Whisk well until smooth.
  • Add the sauce to the oxtails along with the green peppers and carrots.
  • Cook on medium low for 2 hours.

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