Rabo De Toro (Oxtail Stew from Spain) |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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An Andalusian main dish. This is certainly not a dish for anyone who is watching their fat intake, though if you'd like you can refrigerate it after making it, manually take out the congealed fat, and then re-heat it. Ingredients:
4 lbs oxtails |
1 large onion, chopped |
5 garlic cloves, chopped |
1 carrot, thinly sliced |
2 large tomatoes, chopped |
2 green bell peppers, seeded and chopped |
1/2 teaspoon dried thyme |
1/2 teaspoon dried oregano |
1/2 teaspoon dried rosemary leaves |
1/2 teaspoon paprika |
8 peppercorns |
2 bay leaves |
3 saffron strands (optional) |
2 cups amontillado sherry wine or 2 cups dry white wine |
2 cups meat stock (about) |
olive oil (for frying) |
Directions:
1. Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside.
2. Brown the onion and garlic in the remaining oil until golden.
3. Return the oxtails to the pan.
4. Add vegetables, herbs and spices and stir to combine.
5. Add the sherry and only enough stock to cover the meat.
6. Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced.
7. If the sauce is still too liquid, uncover and boil rapidly for a few minutes.
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