" Excess Baggage" Hot and Hunky Del Torro

Fill up on this great dish before you lock yourself in the trunk of your car.


  • 4-5 pounds oxtail, cut into 2-inch pieces
  • Olive oil, as needed
  • 3 large onions, chopped
  • 2 tablespoons minced garlic
  • 3 carrots, chopped
  • 2 red bell pepper, chopped
  • 3 bay leaves
  • 4 teaspoons salt
  • 2 cups full-bodied red wine
  • 2 cups beef stock
  • 2 tablespoons unsweetened cocoa
  • 3 tablespoons sliced and toasted almonds
  • 1 red onion, sliced thinly

1. Season oxtail pieces with salt and fresh ground pepper.

2. Heat olive oil in a large, heavy pot over medium high heat and brown the meat well on all sides, about 10-15 minutes.

3. Remove meat and set aside. Reduce heat to medium and add onion, garlic, carrots and bell pepper and saute until fragrant, about 5 minutes.

4. Add the red wine, bay leaves, stock and the browned oxtail. Bring to a boil; reduce heat, cover and simmer 3-5 hours.

5. When the meat begins to fall from the bone, remove oxtail to a warm platter and cover with foil. Remove and discard bay leaves. Using a soup ladle, skim excess fat from broth. Add cocoa and puree mixture in batches in until smooth. (Always show caution when blending hot liquids ? never fill blender more than 1/3 full).

6. Pour sauce over oxtails and garnish with toasted almonds and sliced red onion.

Serves 4

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