Estofado de Rabo de Toro (Spanish Oxtail Stew)
My Andalucian landlord passed me this recipe from the south of Spain, land of wine and olive oil and tauromaquia. Stewed for hours in red wine, this oxtail dish has the perfect balance of tanginess and meatiness.
Recipe Summary test
The flavor of the final dish depends greatly on the type and quality of the red wine used. A young red wine is recommended.
Cornstarch can be added for additional thickening, if necessary.