Rice with slow-braised oxtail
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Rice dish
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Oxtail edible portion; buy approximately 1.2 kg bone-in 600 g
- Rice dry round-grain, not bomba 300 g
- Green pepper trimmed 120 g
- Red pepper trimmed 180 g
- Garlic 4 cloves 12 g
- Purple onion peeled 300 g
- Tomato grated 400 g
- Red wine 200 g
- Water 1.5 kg braise and 300 g reserved to replace evaporation 1800 g
- Extra virgin olive oil 35 g
- Saffron 0.1 g
- Parsley chopped 4 g
- Black pepper or to taste 0.3 g
- Salt or to taste 1 g
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Method
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Season the oxtail with the salt and pepper. Brown in batches in the oil in a wide casserole for 10–12 minutes and set aside. Chop the onion, garlic and peppers and soften in the same pan for 12 minutes. Add the grated tomatoes and cook for 8 minutes.
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Pour in the wine and boil for 3 minutes. Return the oxtail, add 1,500 g water and cover. Simmer very gently for 2½–3 hours, turning occasionally, until the meat comes away from the bone easily. Use some of the reserved 300 g water if the liquid drops too far.
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Remove the oxtail, take the meat off the bones and check for bone fragments. Strain the stock, also keeping the vegetables. Measure 900 g stock, topping up with the remaining reserved water if needed. Keep any excess stock separately rather than adding it all to the rice.
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Put the vegetables in a wide casserole, add the rice and saffron, stir and pour in the 900 g hot stock. Cook for 5 minutes over a medium-high heat and 13–15 minutes over a medium-low heat. Add the boned meat for the final 5 minutes to heat through. Rest for 5 minutes and finish with the parsley.
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