Spanish · Dinner
Spanish Oxtail Stew (Keto)
Braised bone-in beef oxtail simmered three hours in a Spanish sofrito of tomato, smoked paprika and sherry vinegar until the meat falls from the bone. Bacon and beef stock deepen the sauce, cauliflower rice replaces potato, and olives and parsley finish the bowl.
$7
20 minsPrep
180 minsCook
200 minsTotal
MediumLevel
Nutrition per serving
648Calories
43.8gProtein
47.2gFat
12.4gCarbs
4.3gSugar
3.6gFiber
1264mgSodium
168mgChol
16.1gSat Fat
890mgPotassium
78mgCalcium
5.3mgIron
3.5mcgVitamin B12
20mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Pat the oxtail dry with paper towels and season all sides with salt and pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear the oxtail on all sides for about 8 minutes total until deeply browned.
3
Saute
Remove the oxtail, add diced bacon, onion, minced garlic and diced carrot to the same pot and saute over medium heat for 5 minutes until the onion turns translucent.
4
Braise
Stir in tomato paste and smoked paprika, cook 1 minute, then deglaze with sherry vinegar, scraping the bottom. Return the oxtail, add beef stock and bay leaf, cover and simmer over low heat for 3 hours until the meat pulls from the bone easily.
5
Plate
Skim excess fat from the surface, discard carrot and bay leaf. Steam cauliflower rice for 4 minutes, spoon into a bowl, top with oxtail and sauce, scatter olives and chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g, bone-in beef oxtail
- 2 oz56g bacon
- 1/2 cup80g onion
- 4 cloves4 cloves garlic
- 1/2 cup60g carrot
- 4 tbsp60g tomato paste
- 1/2 cup120ml sherry vinegar
- 2 cup480ml beef stock
- 2 tsp2 tsp smoked paprika
- 22 bay leaf
- 4 tbsp60ml olive oil
- 1 1/2 cup200g cauliflower rice
- 2 tbsp20g olives
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
