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Oxtail Stew

The Spanish name for the oxtail stew is "rabo de torro", and is made with entirely Spanish food ingredients.

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Oxtail Stew Recipe

Ingredients: 4 lb. oxtail; 1 large onion, chopped; 4 cloves garlic, pressed; 1 carrot, diced; 2 ripe tomatoes, diced; 2 green bell peppes, diced; 1 tsp. fresh thyme; 1 tsp. fresh rosemary; 1 tbsp. sweet paprika; 1/2 tsp. peppercorns; 2 bay leaves; 1 pinch saffron threads; 2 cups dry white wine; 2 cups beef stock; 4 tablespoons olive oil; 1 tbsp. sea salt or to taste, 1/4 cup all-purpose flour.

Recipe: Heat the olive oil in a large heavy frying pan. Lightly salt and dredge oxtails in little frour, and brown on each side. Take oxtails off the oil and set aside. Saute the onion and garlic in the remaining oil for 5 minutes. Return the oxtails to the pan. Add vegetables, and remaining ingredients and mix well. Deglaze with the white wine and add only enough stock to cover the meat. Bring to a boil, then reduce the heat and simmer covered for 2-3 hours adding a little bit of beef stock, until the meat is done (it should be easily falling off the bones), and the sauce has reduced. Cooking tip: Alternatively, you can cook the oxtail stew by braising it, similar to osso bucco. Transfer the oxtails and the sauce in an earthenware pot and braise it in the oven until tender.

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