Estofado De Rabo De Toro (Spanish Oxtail Stew) Recipe

Name: Estofado De Rabo De Toro (Spanish Oxtail Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, divided, or more as needed; 2 1/4 pounds beef oxtail, cut into pieces; 1 onion, sliced; 3 carrots, sliced; 1 leek, sliced; 5 cloves garlic, crushed; 4 cups red wine; 3 ripe tomatoes, quartered; 1 sprig thyme; 2 bay leaves; water to cover; 1 cube beef bouillon (optional); salt and ground black pepper to taste; 1 tablespoon butter; 1/4 cup all-purpose flour

Servings: persons

5 tablespoons olive oil, divided, or more as needed
2 1/4 pounds beef oxtail, cut into pieces
1 onion, sliced
3 carrots, sliced
1 leek, sliced
5 cloves garlic, crushed
4 cups red wine
3 ripe tomatoes, quartered
1 sprig thyme
2 bay leaves
water to cover
1 cube beef bouillon (optional)
salt and ground black pepper to taste
1 tablespoon butter
1/4 cup all-purpose flour

1
Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat; brown oxtail, about 3 minutes per side.
2
Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion, carrots, leek, and garlic. Cook and stir until tender and beginning to brown, about 5 minutes.
3
Pour vegetable mixture into Dutch oven with the oxtail. Add red wine, tomatoes, thyme, and bay leaves; stir to combine. Bring stew to a boil until alcohol from red wine evaporates, about 3 minutes. Add enough water to cover, bouillon cube, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, until meat falls away from bone, about 4 hours. Remove oxtail from stewing liquid.
4
Melt butter in a skillet over medium heat. Whisk in flour to form a thick paste; cook and stir until flour turns light brown, about 15 minutes. Whisk in stewing liquid and bring to a boil; simmer until thickened to stew consistency, 2 to 3 minutes. Pour stew over the oxtail to serve.

980

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons olive oil, divided, or more as needed, 2 1/4 pounds beef oxtail, cut into pieces, 1 onion, sliced, 3 carrots, sliced, and more.

Yes, Estofado De Rabo De Toro (Spanish Oxtail Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Estofado De Rabo De Toro (Spanish Oxtail Stew)

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