Basque Oxtails Recipe

Name: Basque Oxtails Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb Oxtails; 2 Tbsp. Extra virgin olive oil; 1 c. Minced celery; 1 med Yellow onion peeled and minced; 2 x Carrots sliced; 3 x Garlic cloves peeled; 2 x Shallots peeled and minced; 1 Tbsp. Minced fresh parsley; 1 Tbsp. All-purpose flour; 2 1/2 c. Beef stock fresh or possibly canned; 1 1/2 c. Red wine; 2 x Bay leaves; 1/2 tsp Dry whole thyme Salt to taste Freshly-grnd black pepper to taste

Servings: persons

4 lb Oxtails
2 Tbsp. Extra virgin olive oil
1 c. Minced celery
1 med Yellow onion peeled and minced
2 x Carrots sliced
3 x Garlic cloves peeled
2 x Shallots peeled and minced
1 Tbsp. Minced fresh parsley
1 Tbsp. All-purpose flour
2 1/2 c. Beef stock fresh or possibly canned
1 1/2 c. Red wine
2 x Bay leaves
1/2 tsp Dry whole thyme Salt to taste Freshly-grnd black pepper to taste

1
Rub the oxtails with salt and freshly grnd black pepper.
2
Using a large black frying pan brown the seasoned oxtails in the oil.
3
You will need to do this in about three batches.
4
Remove the meat to a 6- to 8-qt heavy stove-top pot.
5
Leave the oil in the frying pan and saute/fry the celery, onion, carrots, garlic, shallots and parsley.
6
When the onions are clear add in the flour and stir in well.
7
Saute/fry a few min longer and add in the remaining ingredients along with the oxtails, except the salt and pepper.
8
Simmer partially covered for 2 hrs or possibly till tender.
9
Stir occasionally.
10
Add in salt and pepper to taste as the dish finishes.
11
This recipe serves 8.
12
Comments: This dish is from Louis' Basque Corner in Reno.
13
The Basque sheepherders came to this Nevada area generations ago and they brought their recipes with them.
14
Louis and Lorraine Erreguible have kept up the Basque boarding house tradition of dining and the place is just terrific.

242

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: 4 lb Oxtails, 2 Tbsp. Extra virgin olive oil, 1 c. Minced celery, 1 med Yellow onion peeled and minced, and more.

Yes, Basque Oxtails Recipe falls under the Meat & Poultry 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!