Rabo De Toro (Oxtail Stew from Spain)
- Reviews 2
Ready In: 4 hrs 20 mins
Serves: 4-6
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
- 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.
- Brown the onion and garlic in the remaining oil until golden.
- Return the oxtails to the pan.
- Add vegetables, herbs and spices and stir to combine.
- Add the sherry and only enough stock to cover the meat.
- 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.
- If the sauce is still too liquid, uncover and boil rapidly for a few minutes.
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