Veal Tail with Chickpeas
Delicious recipe for oxtail stew with chickpeas
When it comes to traditional dishes, nothing compares to a hearty oxtail stew with chickpeas. This recipe will not only warm you on cold days but also tells a story of culinary roots, where simple ingredients transform into delicious dishes through patient cooking methods. With a blend of rich flavors and a perfect gelatinous texture, this stew will surely become a favorite in your home.
Total preparation time: 1 hour and 15 minutes
Number of servings: 4-6
Necessary ingredients:
- 2 oxtails
- 1 large onion
- 3 cloves of garlic
- 1 red bell pepper
- 1 carrot
- 100 ml olive oil
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- 2 bay leaves
- 100 g bacon
- 100 g smoked sausage
- 1 glass (about 150 ml) white wine
- 1 jar of chickpeas (about 400 g)
- 200 g pasta (penne type)
- Water, as needed
Step 1: Preparing the meat
Start by cutting the oxtail into segments of about 5-7 cm. This will allow the meat to absorb the flavors during cooking. If you prefer, you can boil the meat first in a pressure cooker, which will reduce the cooking time. Place the oxtail segments in the pressure cooker with water, ensuring the water covers the meat. Add a pinch of salt and let it boil for about 30 minutes, until the meat becomes tender and gelatinous.
If you prefer to do everything in one pot, you can skip this step and continue directly with the stew.
Step 2: Preparing the vegetables
Chop the onion and carrot finely, and dice the red bell pepper. In a large pot, add the olive oil and sauté the onion over medium heat. When it becomes translucent, add the crushed garlic, followed by the red bell pepper and carrot. Sauté everything for 5-7 minutes, until the vegetables release their flavors.
Step 3: Adding the meat and spices
After the meat has boiled, remove it from the pressure cooker and add it to the pot with vegetables. Add the bacon and smoked sausage, also cut into cubes. These ingredients will provide a savory taste and rich aroma to the stew. Add the tomato paste and mix well, letting everything simmer for a few more minutes.
Step 4: Cooking the stew
Strain the broth from the pressure cooker and pour it over the mixture in the pot. Add the white wine and let it simmer for about 30 minutes on low heat, covered. You can add water if you notice that the sauce becomes too thick. When the sauce starts to thicken, add the chickpeas (with their liquid) and the penne pasta. Make sure there is enough liquid in the pot; otherwise, add a little water.
Step 5: Finishing the dish
Let everything simmer for another 15 minutes, until the pasta is al dente. Turn off the stove and let the stew rest covered for 5 minutes. This step allows the flavors to combine and intensify.
Chef's tip: You can add some fresh herbs, such as parsley or dill, before serving for an extra touch of freshness.
Serving and suggestions
The oxtail stew with chickpeas is served warm, ideally alongside a fresh green salad or creamy polenta. A glass of white wine will perfectly complement this rustic dish.
Variations and tricks
To add a distinctive note, you can use homemade boiled chickpeas instead of canned ones for a more intense flavor. You can also substitute the pasta with rice or even quinoa for a healthier option.
Nutrition and calories
This recipe is not only tasty but also nutritious. Oxtail is an excellent source of protein and collagen, beneficial for joint health. Chickpeas provide fiber and plant-based protein, while the vegetables contribute essential vitamins and minerals. A serving has about 600-700 calories, depending on the ingredients.
Frequently asked questions
1. Can I use regular beef instead of oxtail? Yes, but the texture and flavor will be different. Oxtail is preferred for the gelatin that forms during cooking.
2. What can I do with leftovers? The stew keeps well in the refrigerator for 2-3 days and can be reheated. It tastes even better the next day when the flavors have intensified.
3. Can it be frozen? Yes, the stew can be frozen in individual portions. Make sure to let it cool completely before freezing.
This oxtail stew with chickpeas is not just a delicious dish but also an invitation to enjoy moments around the table with loved ones. So, don't hesitate and prepare this tasty stew!
Ingredients: 2 veal tails, onion, garlic, red pepper, olive oil, tomato paste, salt, pepper, bay leaf, 1 carrot, a piece of bacon, a small piece of sausage, 1 glass of white wine, 1 jar of chickpeas, macaroni
