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Estofado de Rabo de Toro (Spanish Oxtail Stew)

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"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."
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4 h 51 m servings 530 cals
Original recipe yields 6 servings (6 5-ounce servings)

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  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.


  • Cook's Notes:
  • 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.

Nutrition Facts

Per Serving: 530 calories; 25 g fat; 20.5 g carbohydrates; 28.4 g protein; 99 mg cholesterol; 386 mg sodium. Full nutrition

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