Estofado de Rabo de Toro (Spanish Oxtail Stew) recipe
All Recipes World Cuisine Recipes European SpanishIngredients
- 5 tablespoons olive oil, divided, or more as needed 2 ¼ pounds beef oxtail, cut into pieces 1 onion, sliced 3 carrots, sliced 1 leek, sliced 5 cloves garlic, crushed 4 cups red wine 3 ripe tomatoes, quartered 1 sprig thyme 2 bay leaves water to cover 1 cube beef bouillon salt and ground black pepper to taste 1 tablespoon butter ¼ cup all-purpose flour
Nutrition Info
- 529.5 caloriescarbohydrate: 20.5 gcholesterol: 98.6 mgfat: 25 gfiber: 2.9 gprotein: 28.4 gsaturatedFat: 7.6 gservingSize: -sodium: 385.9 mgsugar: 6.7 gtransFat: : -unsaturatedFat: : -
Directions Estofado de Rabo de Toro (Spanish Oxtail Stew)
Directions
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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.