Best 3 Basque Oxtail Stew In Brown Gravy Recipes

**Unravel the Basque Culinary Gem: Oxtail Stew in Brown Gravy**

Embark on a culinary journey to the heart of Basque Country with our Basque Oxtail Stew in Brown Gravy. This traditional dish, known locally as Rabo de Toro, is a testament to the region's rich and flavorful cuisine. Each bite of this hearty stew offers a symphony of textures and flavors, from the fall-off-the-bone oxtail meat to the aromatic brown gravy that envelops it.

Our recipe collection takes you through the authentic preparation of this Basque delicacy, with variations that cater to different preferences and dietary needs. Explore the classic version made with red wine and brandy, or opt for a lighter alternative with white wine. For those seeking a gluten-free option, we have a variation that replaces wheat flour with alternatives like cornstarch or tapioca flour.

Whether you're a seasoned cook or new to Basque cuisine, our detailed instructions and helpful tips will guide you through each step of the process. Learn how to select the best oxtails, prepare the aromatic mirepoix, and create the rich brown gravy that brings this dish together.

Indulge in the authentic flavors of the Basque Country with our comprehensive Basque Oxtail Stew in Brown Gravy recipes. From the classic red wine rendition to lighter and gluten-free variations, we have something for every palate. Prepare to tantalize your taste buds and experience the culinary heritage of this vibrant region.

Let's cook with our recipes!

SLOW COOKER OXTAIL STEW

Slow Cooker Oxtail Stew image

Slow-cooked decadent oxtail is cooked to perfection in this rich and hearty stew. Leave out the potatoes and serve over rice if desired.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Stews Beef

Time 8h20m

Yield 12

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
3 pounds beef oxtail, cut into pieces
1 ½ pounds russet potatoes, peeled and cut into chunks
4 carrots, peeled and cut into large chunks
3 stalks celery, cut into large chunks
1 onion, chopped
1 (15 ounce) can tomato sauce
1 cup beef broth
½ cup dry red wine
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon smoked paprika
1 (8 ounce) package sliced mushrooms
1 cup frozen peas
1 pinch salt and freshly ground black pepper to taste

Steps:

Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
Ladle into bowls and season with salt and pepper.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 18.3 g, Cholesterol 62.4 mg, Fat 9.1 g, Fiber 3.5 g, Protein 20.8 g, SaturatedFat 3.4 g, Sodium 428 mg, Sugar 4.7 g

OXTAILS WITH GRAVY

Oxtails with Gravy image

This recipe was my mom's. It's a soul food blast from the past. I adjust spices to my personal taste (I love lots of spices). Double the gravy recipe if you like lots of gravy. My family loves this dish served with rice.

Provided by txnurselaw

Categories Main Dish Recipes

Time 3h40m

Yield 6

Number Of Ingredients 13

Ingredients

2 pounds beef oxtail
1 clove garlic, minced
1 onion, chopped
1 tablespoon salt
1 teaspoon pepper
1 tablespoon Greek seasoning
1 teaspoon seasoning salt
2 tablespoons bacon drippings or shortening
2 tablespoons all-purpose flour
2 cups broth from cooked oxtails
2 dashes browning sauce
salt and pepper to taste
garlic powder to taste

Steps:

Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.
Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.
Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 5 g, Cholesterol 166.5 mg, Fat 20.4 g, Fiber 0.6 g, Protein 46.8 g, SaturatedFat 8.5 g, Sodium 1841.3 mg, Sugar 0.8 g

BASQUE OXTAIL STEW IN BROWN GRAVY

Basque Oxtail Stew in Brown Gravy image

From the cookbook "Recipes from Basque Restaurants of the West." This recipe is from the Carson Valley Country Club Basque Restaurant in Garnerville, Nevada.

Provided by Andtototoo

Categories European

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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

Tips:

Sear the oxtails: Searing the oxtails before braising adds flavor and color to the stew. Be sure to brown the oxtails on all sides over medium-high heat.
Use a good quality wine: The wine you use in the stew will add flavor, so be sure to choose a good quality wine that you would enjoy drinking.
Simmer the stew low and slow: The key to a tender and flavorful oxtail stew is to simmer it low and slow. Simmer the stew for at least 2 hours, or until the oxtails are fall-off-the-bone tender.
Serve with mashed potatoes or rice: Basque oxtail stew is traditionally served with mashed potatoes or rice. Mashed potatoes are a classic choice, but rice is also a good option if you want a lighter meal.

Conclusion:

Basque oxtail stew is a hearty and flavorful dish that is perfect for a cold winter day. The oxtails are braised in a rich and flavorful sauce, and the stew is served with mashed potatoes or rice. This stew is sure to please everyone at your table.