Basque Oxtails (Behi Buztanak Anda Goriren Zaltzan) Recipe

Fresh Oxtail
Claudia Totir / Getty Images
  • 2 hrs 45 mins
  • Prep: 15 mins,
  • Cook: 2 hrs 30 mins
  • Yield: 4 Pounds Oxtails (8 Servings)
Ratings (4)

By The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith (Wm Morrow)

Updated 05/14/18

Oxtails are slowly braised with onion, celery, carrots, garlic, wine, and herbs for a hearty meal.

What You'll Need

  • 4 pounds oxtails, rubbed with salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup chopped celery
  • 1 medium yellow onion, peeled and chopped
  • 2 carrots, sliced
  • 3 cloves peeled garlic
  • 2 shallots, peeled and chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon all-purpose flour
  • 2-1/2 cups homemade beef stock or use canned
  • 1-1/2 cups red wine
  • 2 bay leaves
  • 1/2 teaspoon dried thyme, whole
  • Salt and freshly ground black pepper to taste

How to Make It

  1. Using a large black frying pan, brown the seasoned oxtails in the olive oil. You will need to do this in about 3 batches.
  2. Remove the oxtails to a 6- to 8-quart heavy stove-top pot.
  3. Leave the oil in the frying pan and saute the celery, onion, carrots, garlic, shallots, and parsley.
  4. When the onions are clear, add the flour and stir in well.
  5. Saute a few minutes longer and add the beef stock, bay leaves, and thyme, along with the oxtails.
  1. Simmer partially covered for 2 hours, or until tender. Stir occasionally. Add salt and pepper to taste as the dish finishes.​

Source: by Jeff Smith (William Morrow)
Reprinted with permission.

Nutritional Guidelines (per serving)
Calories 178
Total Fat 5 g
Saturated Fat 1 g
Unsaturated Fat 3 g
Cholesterol 0 mg
Sodium 88,301 mg
Carbohydrates 21 g
Dietary Fiber 3 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)