Spanish · Dinner
Spanish Oxtail Stew (Low-Chol)
Braised beef sirloin stew cooked slowly with red wine, tomatoes, carrots, onion and smoked paprika until the meat is fork-tender. Built on classic Spanish sofrito flavours with a bay-and-clove backbone, this leaner take skips oxtail's fat and gelatin, finishing rich and thick over boiled potatoes.
$5
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.3gProtein
22.7gFat
38.6gCarbs
8.4gSugar
9.8gFiber
621mgSodium
75mgChol
6.1gSat Fat
1580mgPotassium
98mgCalcium
6.4mgIron
3.1mcgVitamin B12
22mgVitamin C
low-cholesterol
protein-rich
high-fiber
low-chol
Instructions
1
Prep
Cut the beef sirloin into 1.5-inch chunks and pat dry. Dice the onion, mince the garlic, slice the carrot, and chop the parsley; set aside.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat and sear the beef chunks 4-5 minutes, turning occasionally, until browned on all sides.
3
Braise
Add the onion, garlic, carrot, red wine, crushed tomato, beef stock, smoked paprika, bay leaf and cloves; cover and braise over low heat 2 hours until beef is fork-tender.
4
Simmer
Add the potato and black beans to the pot and simmer uncovered over medium-low heat 25 minutes until the potato is tender when pierced with a fork.
5
Plate
Ladle the stew into a bowl, season with salt and pepper, and scatter the parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 11 onion
- 4 cloves4 cloves garlic
- 11 carrot
- 1/2 cup120ml canned crushed tomato
- 2/3 cup160ml dry red wine
- 1 1/2 cup360ml beef stock, low sodium
- 2 tsp2 tsp smoked paprika
- 22 bay leaf
- 44 whole cloves
- 2 tbsp2 tbsp olive oil
- 1 cup150g cooked black beans
- 7 oz200g potato
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp parsley
