Rabo De Toro Estilo Gaditano (Cádiz-Style Oxtail Stew) Recipe

Name: Rabo De Toro Estilo Gaditano (Cádiz-Style Oxtail Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs small oxtails, cut into 1 1/2-2 inch rounds; 1 head garlic, separated into cloves and peeled; 1 small onion, peeled; 1 bay leaf; 1 clove; salt, to taste; fresh ground pepper, to taste; 1/2 cup dry white wine (preferably Spanish); 1/4 cup olive oil (preferably Spanish); 1 cup water; 1 cup chicken broth

Servings: persons

2 lbs small oxtails, cut into 1 1/2-2 inch rounds
1 head garlic, separated into cloves and peeled
1 small onion, peeled
1 bay leaf
1 clove
salt, to taste
fresh ground pepper, to taste
1/2 cup dry white wine (preferably Spanish)
1/4 cup olive oil (preferably Spanish)
1 cup water
1 cup chicken broth

1
Combine everything in a Dutch oven or saucepot. Bring to a boil, cover, reduce heat, and simmer until oxtail is very tender, about 3 1/2-4 hours.
2
Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot.
3
Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed.
4
Gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot.
5
Cover and cook about 20 minutes longer over low heat.
6
May be prepared ahead; reheat before serving.

536

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 11 ingredients. The key ingredients include: 2 lbs small oxtails, cut into 1 1/2-2 inch rounds, 1 head garlic, separated into cloves and peeled, 1 small onion, peeled, 1 bay leaf, and more.

Yes, Rabo De Toro Estilo Gaditano (Cádiz-Style 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.

Rabo De Toro Estilo Gaditano (Cádiz-Style Oxtail Stew)

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