Estofado De Rabo De Toro Spanish Oxtail Stew Recipes
RABO DE TORO (OXTAIL STEW FROM SPAIN)
An Andalusian main dish. This is certainly not a dish for anyone who is watching their fat intake, though if you'd like you can refrigerate it after making it, manually take out the congealed fat, and then re-heat it.
Provided by Annacia
Categories Stew
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 555.4, Fat 0.5, SaturatedFat 0.1, Sodium 48.5, Carbohydrate 29.4, Fiber 3.4, Sugar 10.9, Protein 2.5
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