Basque Oxtail Stew in Brown Gravy



  • 2 pounds meaty oxtails
  • cayenne, salt, and black pepper as needed
  • 1/2 onion diced
  • 3 garlic cloves diced
  • 1/4 cup extra virgin olive oil
  • 1/2 cup flour
  • 1 tomato, diced
  • 1 carrot, peeled and sliced
  • 1 teaspoon Kitchen Bouquet
  • 1 tablespoon beef base or 1 cup beef broth


  1. Line a roasting pan with foil.
  2. Rinse the oxtails with water and place them in the pan in the oven.
  3. Sprinkle lightly with cayenne and salt.
  4. Roast at 450 for 1 hour, turning occasionally to brown, not burn.
  5. Remove tails from oven and set aside to drain off all oils.
  6. Combine the onion, garlic, and oil in a food processor….process till finely chopped or you can simply chop them if you like it chunkier.
  7. Saute’ in stockpot over medium heat till translucent.
  8. Add flour and whisk for 30 seconds.
  9. Add 4 1/2 cups water and whisk till dissolved.
  10. Add tomatoes, Kitchen Bouquet, and beef base or broth.
  11. Add oxtails and carrots. Bring to a boil, turn down to low, and cover.Simmer in stockpot at low for 2 1/2 hours,
  12. Meat should come off the bone easily when done.
  13. If you desire it thicker or added too much water, thicken with Corn Starch.
  14. You can even put it over rice or taters if you like. Serve hot with biscuits.