Ingredients:

  • 2-3 lbs (900g-1.3kg) oxtail, cut into 1-2 inch pieces
  • 1 tbsp (15ml) olive oil, plus more for searing
  • 1 large onion, chopped (approx. 1 cup/200g)
  • 1 large green bell pepper, chopped (approx. 1 cup/150g)
  • 4 cloves garlic, minced (approx. 1 tbsp)
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (2.5g) smoked paprika
  • 1/4 tsp (1.25g) ground allspice
  • Salt and freshly ground black pepper to taste
  • 1 bay leaf
  • 1 cup (240ml) dry red wine (e.g., Merlot, Cabernet Sauvignon)
  • 4 cups (950ml) beef broth
  • 1 (14.5 oz/411g) can crushed tomatoes
  • 1/2 cup (75g) pimento-stuffed green olives, sliced
  • 1/4 cup (30g) raisins
  • 2 tbsp (30ml) red wine vinegar
  • 1 tbsp (15ml) Worcestershire sauce
  • Fresh cilantro, chopped (optional)
  • Thinly sliced red onion (optional)

Instructions:

  1. Combine oxtail, 1 tbsp olive oil, onion, bell pepper, garlic, cumin, oregano, smoked paprika, allspice, salt, pepper, and bay leaf in a bowl. Mix well, cover, and refrigerate for at least 1 hour.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the oxtail in batches, being careful not to overcrowd the pot, until browned on all sides. Remove oxtail and set aside.
  3. Pour red wine into the pot, scraping up any browned bits from the bottom. Cook for 2-3 minutes to reduce slightly.
  4. Return oxtail to the pot. Add beef broth, crushed tomatoes, olives, raisins, red wine vinegar, and Worcestershire sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the oxtail is very tender and easily pulls away from the bone.
  5. If the stew is too thin, remove the oxtail. Use an immersion blender to lightly thicken the sauce. Or, blend a cup of the sauce in a regular blender and return it to the pot. Return the oxtail to the pot.
  6. Taste and adjust seasonings with salt and pepper as needed. Garnish with fresh cilantro and thinly sliced red onion, if desired. Serve hot over rice.