Spanish Braised Oxtail

Ingredients

• •2 kg oxtail, cut into sections
• •3 tablespoons olive oil
• •1 large onion, diced
• •4 cloves garlic, minced
• •2 carrots, sliced
• •400 ml red wine
• •400 g canned tomatoes
• •150 g green olives, pitted
• •2 cups beef stock
• •2 bay leaves
• •1 teaspoon smoked paprika
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large braising pot over medium-high heat. Season oxtail with salt and pepper, then brown on all sides for 8-10 minutes. Remove and set aside.
2. 2In the same pot, sauté diced onion and carrots for 5 minutes until softened. Add minced garlic and smoked paprika, cook for 1 minute.
3. 3Pour in red wine and scrape up any browned bits from the bottom of the pot. Add tomatoes, beef stock, bay leaves, and olives.
4. 4Return the oxtail to the pot, ensuring it's mostly submerged. Bring to a simmer, then cover and braise in a 160°C oven for 2.5 hours.
5. 5Remove from oven, check tenderness, and season with salt and pepper to taste. Serve hot in bowls with the braising liquid spooned over top.

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