Rabo De Toro Estilo Gaditano (Cádiz-Style Oxtail Stew)

Name: Rabo De Toro Estilo Gaditano (Cádiz-Style Oxtail Stew)
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs small oxtails, cut into 1 1/2-2 inch rounds; 1 head garlic, separated into cloves and peeled; 1 small onion, peeled; 1 bay leaf; 1 clove; salt, to taste; fresh ground pepper, to taste; 1/2 cup dry white wine (preferably Spanish); 1/4 cup olive oil (preferably Spanish); 1 cup water; 1 cup chicken broth

Submitted by Halcyon Eve

"From Penelope Casas' book "Tapas: The Little Dishes of Spain". One of our favorites from this book. I don't make it often as it is quite rich, but when I do, I usually make a large batch and serve it as a meal along with some fresh bread and a green salad. Try to use a Spanish wine, if possible, and Spanish olive oil if you can find it, for the most authentic flavor. Times are estimates; numbers of servings are for tapas/appetizers. A hearty choice for a tapas party."

Download

Ready In:: 4hrs 20mins
Ingredients:: 11
Serves:: 6-8

ingredients

2 lbs small oxtails, cut into 1 1/2-2 inch rounds
1 head garlic, separated into cloves and peeled
1 small onion, peeled
1 bay leaf
1 clove
salt, to taste
fresh ground pepper, to taste
¹⁄₂ cup dry white wine (preferably Spanish)
¹⁄₄ cup olive oil (preferably Spanish)
1 cup water
1 cup chicken broth

directions

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.