Estofado de Rabo de Toro (Spanish Oxtail Stew) Good Recipes

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Estofado de Rabo de Toro (Spanish Oxtail Stew)

"My Andalucian landlord passed me this recipe from the south of Spain, land of wine and olive oil and tauromaquia. Stewed for hours in red wine, this oxtail dish has the ideal balance of tanginess and meatiness."

Ingredients :

5 tablespoons olive oil, divided, or extra as needed
2 1/4 kilos beef oxtail, cut into pieces
1 onion, sliced
three carrots, sliced
1 leek, sliced
5 cloves garlic, beaten
four cups red wine
three ripe tomatoes, quartered
1 sprig thyme
2 bay leaves
water to cover
1 cube beef bouillon (non-compulsory)
salt and floor black pepper to flavor
1 tablespoon butter
1/four cup all-cause flour

Instructions :

Prep : 20M	Cook : 6M	Ready in : 4H51M

Heat three tablespoons olive oil in a Dutch oven over medium-excessive heat; brown oxtail, about 3 mins consistent with side.
Heat 2 tablespoons olive oil in a huge skillet over medium warmness; add onion, carrots, leek, and garlic. Cook and stir until soft and starting to brown, about five mins.
Pour vegetable combination into Dutch oven with the oxtail. Add purple wine, tomatoes, thyme, and bay leaves; stir to combine. Bring stew to a boil until alcohol from purple wine evaporates, about three minutes. Add enough water to cowl, bouillon dice, salt, and pepper. Reduce warmth to low and simmer, stirring now and again, till meat falls far from bone, approximately 4 hours. Remove oxtail from stewing liquid.
Melt butter in a skillet over medium heat. Whisk in flour to shape a thick paste; cook dinner and stir until flour turns light brown, about 15 minutes. Whisk in stewing liquid and convey to a boil; simmer till thickened to stew consistency, 2 to three minutes. Pour stew over the oxtail to serve.

Notes :

The flavor of the very last dish relies upon greatly on the sort and pleasant of the crimson wine used. A younger crimson wine is suggested.
Cornstarch can be added for added thickening, if necessary.

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