Spanish Oxtail Stew | ESTOFADO DE RABO DE BUEY
Course: MainServings
2
peopleCooking time
4
hoursExperience the rich flavors of traditional Spanish cuisine with this classic Estofado de Rabo de Buey recipe. A hearty oxtail stew infused with aromatic herbs and spices, slow-cooked to perfection, and accompanied by tender boiled potatoes. This dish promises an authentic taste of Spain and is perfect for a cozy family dinner or a special occasion.
Ingredients
- Spanish Oxtail Stew
1 oxtail
1-2 carrots
1 onion
1 small green pepper
4 cloves of garlic
2 tomatoes
1 bouquet herb (bay, thyme, parsley)
salt and pepper to taste
olive oil
3 cloves
300ml red wine
300ml meat stock or water
boiled potatoes to accompany the stew
Directions
- Spanish Oxtail Stew
- Trim the excess fat off the oxtail and slice along the joints to break it down into large chunks.
- In a preheated pot, add a generous pour of olive oil and add the seasoned oxtail with salt and pepper. Brown it on all sides, then remove from the pot.
- Finely dice the green pepper, onion, and carrot, and add into the same pot with the flavourful oil. Cook gently until well reduced and soft. Season with salt and pepper.
- Add plenty of finely chopped garlic. Continue cooking gently for 5 minutes. Grate the tomatoes, add the pulp into the mixture and reduce until thick and jammy.
- Return the oxtail to the pot along with the cloves and red wine. Reduce the wine by about half, then add the herb bouquet and meat stock.
- Cover with a lid and let gently simmer for 3-4 hours. Once done, the vegetables can be crushed up to thicken the sauce.
