On Tap Oil & Vinegar Recipe Detail

Oxtail Stew

Slow Cooker Oxtail (or Roast) Stew
with Baklouti Green Chili Olive Oil & Champagne Wine Vinegar

Ingredients:

• 2 lbs of oxtail (or chuck roast cut into chunks)
• kosher salt and freshly ground pepper
• 1 lb frozen peeled yucca chunks, thawed, halved if large
• 2 cups butternut squash, peeled & cut into chunks
• 8oz can Spanish-style tomato sauce
• 1 small Cubanelle pepper, chopped
• 3 Tbsp cilantro, minced
• 2 tsp Baklouti Green Chili Olive Oil
• 1 garlic clove, finely grated
• 1/2 tsp dried oregano
• 1 cup of water, divided
• 1 small red onion, thinly sliced
• 1/2 cup Champagne Wine Vinegar

Directions:

Place oxtail in 6-8 qt slow cooker. Season with salt and pepper. Arrange yucca, squash and Cubanelle pepper around beef in a single layer.

In separate bowl, whisk together tomato sauce, 1/2 cup water, cilantro, garlic, oregano, and oil. Pour over meat and vegetables. Cover and cook on low until meat is tender and easy to pull apart, 6-8 hours.

In small sauce pan, add vinegar, 1/2 cup water, and ½ tsp salt. Bring to boil, remove from heat, and stir in red onion. Let cool, then transfer to a bowl and refrigerate until ready to serve.

Skim off excess fat from stew in slow cooker. Stir meat in stew and season with salt and pepper (if needed). Divide into bowls and top with pickled (drained) red onions.