Braise Oxtails in Spicy Tomato Sauce
Source: CLEO TV / CLEO TV
Ingredients
- 3 lbs. of oxtails (rinsed and pat dry)
- 3 tablespoons of avocado oil
- Salt to taste
- Pepper to taste
- 1 large onion diced
- 1 large green bell pepper diced
- 6 cloves of garlic minced
- 2 teaspoons of cumin
- 2 tablespoons of oregano
- 1 teaspoon of smoked paprika
- 2 bay leaves
- 2 tablespoons of tomato paste
- 2 cups of tomato sauce
- 1 cup of good red wine
- 1 cup of chicken stock
- ½ cup chipotle peppers in adobo sauce chopped
- 2 sprigs of rosemary
Instructions
Preparation: 1. Preheat the oven to 350 degrees F. 2. Place a large Dutch oven over medium high heat and coat with avocado oil. 3. Season oxtails with salt and pepper on both sides and place in the hot dutch oven, and sear on both sides until caramel brown in color. Add the oregano and smoked paprika, stir again and reduce heat to medium. 4. Next, add the onions, peppers, garlic and gently stir. Add the bay leaves, tomato paste, tomato sauce, chicken stock, red wine, and the chipotle peppers. Gently stir to combine all ingredients. 5. Cover dutch oven with a lid, and place oxtails in the oven for 2 ½ to 3 hours until they are tender. Remove oxtails from the oven and add the 2 rosemary sprigs. Place the lid back on the dutch oven and allow the residual heat to cook down the rosemary sprigs to lock in the rosemary flavor.
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