Oxtail with Riojà

Name: Oxtail with Riojà
Prep time: 2 h 25 min
Total time: 2 h 25 min
Yield: Serves 6
Cuisine: Cuba
Ingredients: 2 oxtails, cut into serving pieces, trimmed of excess fat; 2 garlic cloves, sliced; 1–2 tbsp olive oil; 3 carrots, sliced; 2 celery sticks, chopped; 1 potato, cubed; 2 onions, sliced; 750 ml (1 pint 5 fl oz) red Riojà wine; 1 scotch bonnet pepper; 300 ml (½ pint) beef stock; 300 ml (½ pint) water; 6 whole cloves; 1 tbsp finely chopped fresh parsley, plus 1 tbsp to garnish; 2 bay leaves; 1 tsp ground allspice; juice of 1 orange; 1 teaspoon grated orange zest; ½ tsp ground nutmeg; 1 tbsp tomato purée; salt and pepper; 1 teaspoon fresh thyme leaves; 1 large onion, chopped; 2 garlic cloves, chopped; salt and pepper

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

We ate this dish in a vibrant Cuban restaurant and were totally blown away by the delicious flavours. Serve it with the Sweet Plantain and Ginger Flans and Creamed Cassava with Roasted Garlic. It is a little time-consuming, but what a feast! In Jamaica we usually use a simpler method and stew the oxtail with broad beans.

Ingredients

Americas
Cuba
Main course
Caribbean
Gluten-free

Ingredients

Method