Cordoban-Style Oxtail Stew

Name: Cordoban-Style Oxtail Stew
Total time: 10800 s
Yield: Serves 4 servings
Ingredients: 3 1/3 lbs oxtail (about 1.5 kg); 5 1/4 cups water (1.25 liters); 3/4 cup dry white wine (200 ml); 4 Roma tomatoes; 4 garlic cloves; 2 whole cloves; 2 onions; 1 leek; 1 teaspoon paprika; All-purpose flour for dredging

Hoy tenemos para comer @hoytenemosparacomer

Valencia

You can watch the video recipe here: https://www.youtube.com/watch?v=cnXS3nyAeWw

Hoy tenemos para comer @hoytenemosparacomer

Valencia

You can watch the video recipe here: https://www.youtube.com/watch?v=cnXS3nyAeWw

Saved

Ingredients

180 minutes

Serves 4 servings

3 1/3 lbsoxtail (about 1.5 kg)
5 1/4 cupswater (1.25 liters)
3/4 cupdry white wine (200 ml)
4Roma tomatoes
4garlic cloves
2whole cloves
2onions
1leek
1 teaspoonpaprika
All-purpose flour for dredging

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Steps

180 minutes

1

Dredge the oxtail pieces in flour.
2

Brown the oxtail in a skillet with oil.
3

Place the browned oxtail on paper towels to remove excess fat.
4

Peel the onions and garlic cloves.
5

Chop the onions, tomatoes, leek, and garlic cloves.
6

Sauté the onions, leek, and garlic until softened.
7

Add the tomatoes and cook for about 5 minutes.
8

Stir in the paprika and cook briefly.
9

Add the oxtail, whole cloves, and white wine. Cook for a couple of minutes to let the alcohol evaporate.
10

Pour in the water. Cover and simmer on low heat for 2 1/2 hours, or until the oxtail is tender.
11

Remove the oxtail and pass the sauce through a food mill or fine sieve.
12

Simmer the sauce with the oxtail until it reaches your desired thickness.