Never fixed oxtails before. It's a rainy, slightly cold day so a good day to cook a slow braise. Supposed to be delicious. This looked like a very good recipe and I had everything I needed. Subbed red, orange and yellow peppers for the green.

https://www.allrecipes.com/rec...h-style-oxtail-stew/

When I saw the thread title, I kept thinking it's the oxen that are Spanish, as opposed to the recipe....

Oxtail stew was one of my late MIL's favorite foods. I like it, too; has a very rich flavor. Stews are underappreciated.

Would be interesting to compare how that recipe tastes using the green pepper vs the red/orange/yellow combo. We occasionally buy the stuffed peppers at Costco. They use orange, red, and yellow peppers. I grew up eating the original version with green peppers. I love the sweeter peppers but occasionally I'll make stuffed peppers at home with green peppers just for a change of pace.

Both good, just different.

Yep. I'm stewing up Ferdinand!

(Ferdinand the Bull was probably my favorite story as a kid. It would explain my lifelong relationship with corks.)

No, this is an oxtail from my favorite local farm. The kitchen smells heavenly, but I doubled the garlic. Luckily I also have Ghiradelli unsweetened chocolate.

I love oxtail stew and oxtail adobo! Such rich flavor. How did yours turn out? ¡Toro, toro, toro!

It was very good, although the tail was not as meaty as I would have hoped. Maybe because it was grass fed?

I added potatoes with the carrots to 'beef' it up a little. The flavor was great. I used smoked paprika which boosted it a bit more.

Got to use my new OXO gravy separator too, which worked beautifully. Best one I've ever had.