Serves: 4
Preparation Time: 20 minutes
Cooking Time: 3 to 4 hours
Ingredients:
- 1 kg Halal beef oxtail, cut into pieces
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 400g can chopped tomatoes
- 500ml beef stock (ensure it’s Halal)
- 250ml red wine (for a Halal version, substitute with non-alcoholic red wine or additional beef stock and a tablespoon of vinegar)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Brown the Oxtail: Heat the olive oil in a large, heavy-based pot over medium-high heat. Add the oxtail pieces and brown on all sides. You may need to do this in batches. Remove the oxtail and set aside.
- Sauté Vegetables: In the same pot, add the onions and garlic, cooking until softened. Add the carrots and celery, and cook for a few more minutes.
- Deglaze: Pour in the red wine (or substitute), scraping up any brown bits from the bottom of the pot.
- Simmer: Return the oxtail to the pot. Add the chopped tomatoes, beef stock, bay leaves, thyme, and paprika. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 3 to 4 hours, or until the meat is tender and falling off the bone.
- Serve: Discard the bay leaves. Adjust seasoning if necessary. Garnish with fresh parsley before serving.
Nutritional Information (per serving, estimated):
- Calories: Approximately 500-600 kcal
- Protein: 40-50g
- Fat: 25-35g (Saturated: 10-15g, Unsaturated: 15-20g)
- Carbohydrates: 15-25g (Primarily from the vegetables)
- Sodium: Moderate (Adjust according to taste)
- Cholesterol: 150-170mg