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    You are in: Home / Recipes / Rabo De Toro Estilo Gaditano (Cádiz-Style Oxtail Stew) Recipe
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    Rabo De Toro Estilo Gaditano (Cádiz-Style Oxtail Stew)

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    Halcyon Eve's Note:

    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.

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    Units: US | Metric


    1. 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. 2
      Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot.
    3. 3
      Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed.
    4. 4
      Gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot.
    5. 5
      Cover and cook about 20 minutes longer over low heat.
    6. 6
      May be prepared ahead; reheat before serving.

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    Nutritional Facts for Rabo De Toro Estilo Gaditano (Cádiz-Style Oxtail Stew)

    Serving Size: 1 (97 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 122.0
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 131.2 mg
    Total Carbohydrate 5.1 g
    Dietary Fiber 0.3 g
    Sugars 0.9 g
    Protein 1.5 g

    The following items or measurements are not included:



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