SPANISH-STYLE OXTAIL STEW RECIPE | ALLRECIPES
Famous in the south of Spain, this is simple to make and perfect for fall and winter season.
Provided by jetman
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 4 hours 25 minutes
Prep Time 25 minutes
Cook Time 4 hours 0 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
- Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
- Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.
Nutrition Facts : Calories 1013.4 calories, CarbohydrateContent 18.4 g, CholesterolContent 332.9 mg, FatContent 50.3 g, FiberContent 4.2 g, ProteinContent 95.3 g, SaturatedFatContent 19.5 g, SodiumContent 929.2 mg, SugarContent 7 g
ESTOFADO DE RABO DE TORO (SPANISH OXTAIL STEW) RECIPE ...
My Andalucian landlord passed me this recipe from the south of Spain, land of wine and olive oil and tauromaquia. Stewed for hours in red wine, this oxtail dish has the perfect balance of tanginess and meatiness.
Provided by Kohlrabi
Categories World Cuisine European Spanish
Total Time 4 hours 51 minutes
Prep Time 20 minutes
Cook Time 4 hours 31 minutes
Yield 6 5-ounce servings
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat; brown oxtail, about 3 minutes per side.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion, carrots, leek, and garlic. Cook and stir until tender and beginning to brown, about 5 minutes.
- Pour vegetable mixture into Dutch oven with the oxtail. Add red wine, tomatoes, thyme, and bay leaves; stir to combine. Bring stew to a boil until alcohol from red wine evaporates, about 3 minutes. Add enough water to cover, bouillon cube, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, until meat falls away from bone, about 4 hours. Remove oxtail from stewing liquid.
- Melt butter in a skillet over medium heat. Whisk in flour to form a thick paste; cook and stir until flour turns light brown, about 15 minutes. Whisk in stewing liquid and bring to a boil; simmer until thickened to stew consistency, 2 to 3 minutes. Pour stew over the oxtail to serve.
Nutrition Facts : Calories 529.5 calories, CarbohydrateContent 20.5 g, CholesterolContent 98.6 mg, FatContent 25 g, FiberContent 2.9 g, ProteinContent 28.4 g, SaturatedFatContent 7.6 g, SodiumContent 385.9 mg, SugarContent 6.7 g
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