Authentic home cooking from Spain, with US measurements. 
Braised Oxtail Stew
A homemade stew is always a good idea, especially when there's plenty of sauce for dipping bread. 😊 You can also find this recipe on my blog. http://www.divertimundo.es/elrinconcito/rabo-de-toro-estofado/ Recipe from Canal Cocina by Julio Garmendia, adapted to my taste.
Braised Oxtail Stew
A homemade stew is always a good idea, especially when there's plenty of sauce for dipping bread. 😊 You can also find this recipe on my blog. http://www.divertimundo.es/elrinconcito/rabo-de-toro-estofado/ Recipe from Canal Cocina by Julio Garmendia, adapted to my taste.
Open in Cookpad AppSteps
- 1
You can cook this over low heat for 2 hours, or in a pressure cooker for 30 minutes.
- 2
Add olive oil to a large pot or pressure cooker.
- 3
Season the oxtail with salt and pepper, dredge in flour, and brown in the pot. Remove to a plate and set aside.
- 4
Add the whole or chopped garlic, chopped onions, and sliced carrots to the pot. The vegetables can be fresh or frozen. Add more oil if needed.
- 5
Once the vegetables are softened, add the tomato sauce and sauté.
- 6
Add the red wine and ground cinnamon, and let the alcohol evaporate for about 10 minutes.
- 7
Return the browned oxtail to the pot, cover, and simmer over low heat for about 2 hours, until the meat is tender.
- 8
If using a pressure cooker, cover and cook for 30 minutes after it starts to release steam, lowering the heat as needed.
- 9
If you're in a hurry, you can cool the pressure cooker under running water to open it, or wait about 30 minutes until it can be opened safely.
- 10
Open the pot or pressure cooker, remove the oxtail, shred the meat, and set aside.
- 11
Blend the sauce with an immersion blender; if you like, strain it and reduce if it's too thin.
- 12
Serve the shredded oxtail with the sauce on top.
- 13
You can serve this dish with mashed potatoes (optional).
- 14
If you have leftover sauce, you can freeze it and use it another day with meat, pasta, or other dishes.
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