Rabo De Toro Oxtail Stew Recipes

RABO DE TORO ESTILO GADITANO (CáDIZ-STYLE OXTAIL STEW)

Steps:

• 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.

RABO DE TORO (OXTAIL STEW FROM SPAIN)

Steps:

• 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.