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spanish Braised Oxtails (rabo De Toro A La Andaluza) 3 Pounds Oxtails, Cut Into 2-inch Pieces
1 Tablespoon Olive Oil
1 Teaspoon Salt
1/2 Teaspoon Dried Thyme Leaves
1/4 Teaspoon Pepper
1 Medium Onion, Cut Into Fourths
1 Bay Leaf
4 Cup Water
1 Medium Onion, Chopped
2 Cloves Garlic, Minced
2 Tablespoons Olive Oil
2 Tablespoons All-purpose Flour
1 Cup Dry Red Wine
minced Parsley cook Oxtails In 1 Tablespoon Oil In Dutch Oven Over Medium Heat Until Brown On All Sides, About 15 Minutes. Sprinkle With Salt, Thyme And Pepper; Add Onion Fourths, Bay Leaf And Water. Heat To Boiling; Reduce Heat. Cover And Simmer 3 Hours. remove Oxtails With Slotted Spoon; Remove Bay Leaf. Pour Liquid Into Bowl; Skim Off Fat. Reserve 1 Cup Of The Liquid. Cook And Stir Chopped Onion And Garlic In 2 Tablespoons Oil In Dutch Oven Over Medium Heat Until Onion Is Tender. stir In Flour. Gradually Stir In Wine And Reserved Cooking Liquid. Heat To Boiling, Stirring Constantly; Boil And Stir 1 Minute. Reduce Heat; Add Oxtails. Cover And Simmer Until Oxtails Are Tender, 1 To 1 1/2 Hours. sprinkle With Parsley. yields 4 Servings. |
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