Ingredients
6 servings
- •3 tablespoons olive oil
- •4 pounds beef oxtail, cut into pieces
- •2 onions, chopped
- •1 tablespoon minced garlic
- •2 green bell pepper, chopped
- •4 cups dry white wine
- •1 cup beef broth
- •1 (1 ounce) square unsweetened chocolate
- •3 bay leaves
- •½ teaspoon salt
- •2 tablespoons paprika
- •2 carrots, thickly sliced
Instructions
- Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown oxtail in batches and set aside.
- Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes.
- Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
- Season with salt and paprika; stir in carrots. Cover and allow to simmer until carrots are tender.
Nutritional Facts
Per 6 servings
- Calories: 1013
- Carbohydrate: 18g
- Fat: 50g
- Fiber: 4g
- Protein: 95g
- Sugar: 7g