Rabo de toro (oxtail stew)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | lbs. oxtail | |
| 1 | large | onion, chopped |
| 5 | cloves garlic, chopped | |
| 1 | carrot, thinly sliced | |
| 2 | larges | tomatoes, chopped |
| 2 | green bell peppers, seeded and chopped | |
| ½ | teaspoon | dried thyme |
| ½ | teaspoon | dried oregano |
| ½ | teaspoon | dried rosemary leaves |
| ½ | teaspoon | paprika |
| 8 | peppercorns | |
| 2 | bay leaves | |
| a few strands of saffron (optional) | ||
| 2 | cups | amontillado sherry or dry white win; e |
| 2 | cups | meat stock (about) |
| olive oil for frying | ||
Directions
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.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000