Basque Oxtail Stew In Brown Gravy Recipe

Name: Basque Oxtail Stew In Brown Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Line a roasting pan with foil. Rinse the oxtails with water and place them in the roaster.
2
Sprinkle lightly with cayenne (I usually use paprika), black pepper and salt.
3
Bake, uncovered, at 450 degrees for one hour, turning them over occasionally so that they become nicely browned.
4
Remove from oven and drain off all the fat. Set aside.
5
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.
6
Add the flour and wisk for about 30 seconds.
7
Add 5 1/2 cups water. Whisk until the flour dissolves.
8
Add tomatoes, Kitchen Bouquet and beef base.
9
Bring gravy to a slow boil.
10
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.
11
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.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 lbs meaty oxtails, cayenne pepper, as needed, black pepper, as needed, salt, as needed, and more.

Yes, Basque Oxtail Stew In Brown Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Basque Oxtail Stew In Brown Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions