Rabo De Toro Oxtail Stew From Spain

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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.

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Steps

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Heat the olive oil in a large sauce pan.

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Lightly salt oxtails and brown on each side.

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Take oxtails off the oil and set aside.

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Brown the onion and garlic in the remaining oil until golden.

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Return the oxtails to the pan.

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Add vegetables , herbs and spices and stir to combine.

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Add the sherry and only enough stock to cover the meat.

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Bring to a boil , then reduce the heat and simmer covered for 3-5 hours , until the meat is done , and the sauce has reduced.

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If the sauce is still too liquid , uncover and boil rapidly for a few minutes.

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Ingredients

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oxtails, onion, garlic cloves, carrot, tomatoes, green bell peppers, dried thyme, dried oregano, dried rosemary leaves, paprika, peppercorns, bay leaves, saffron strands, sherry wine, meat stock, olive oil