Prep 20 mins
Cook 4 hrs
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.
- 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
- 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.
- Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot.
- Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed.
- Gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot.
- Cover and cook about 20 minutes longer over low heat.
- May be prepared ahead; reheat before serving.