Rabo De Toro Oxtail Stew Recipes

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RABO DE TORO (OXTAIL STEW FROM SPAIN)



Rabo De Toro (Oxtail Stew from Spain) image

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.

Provided by Annacia

Categories     Stew

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

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)

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.

Nutrition Facts : Calories 555.4, Fat 0.5, SaturatedFat 0.1, Sodium 48.5, Carbohydrate 29.4, Fiber 3.4, Sugar 10.9, Protein 2.5

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