- 5 tablespoons olive oil, divided, or more as needed
- 2 1/4 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 (optional)
- salt and ground black pepper to taste
- 1 tablespoon butter
- 1/4 cup all-purpose flour
- 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.
08/13/2019
recipepes.com
estofado de rabo de toro (spanish oxtail stew), recipe
PT15M
PT1H
5
455 calories
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