Rabo De Toro Estilo Gaditano (Cádiz-Style Oxtail Stew) |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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From Penelope Casas' book Tapas: The Little Dishes of Spain . One of our favorites from this book. I don't make it often as it is quite rich, but when I do, I usually make a large batch and serve it as a meal along with some fresh bread and a green salad. Try to use a Spanish wine, if possible, and Spanish olive oil if you can find it, for the most authentic flavor. Times are estimates; numbers of servings are for tapas/appetizers. A hearty choice for a tapas party. Ingredients:
2 lbs small oxtails, cut into 1 1/2-2 inch rounds |
1 head garlic, separated into cloves and peeled |
1 small onion, peeled |
1 bay leaf |
1 clove |
salt, to taste |
fresh ground pepper, to taste |
1/2 cup dry white wine (preferably spanish) |
1/4 cup olive oil (preferably spanish) |
1 cup water |
1 cup chicken broth |
Directions:
1. Combine everything in a Dutch oven or saucepot. Bring to a boil, cover, reduce heat, and simmer until oxtail is very tender, about 3 1/2-4 hours.
2. Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot.
3. Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed.
4. Gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot.
5. Cover and cook about 20 minutes longer over low heat.
6. May be prepared ahead; reheat before serving.
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