Rabo De Toro Estilo Gaditano (cádiz-style Oxtail Stew)

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 lbs small oxtails, cut into 1 1/2-2 inch rounds
• 1 head garlic, separated into cloves and peeled
• 1 small onion, peeled
• 1 bay leaf
• 1 clove
• salt, to taste
• fresh ground pepper, to taste
• 1/2 cup dry wine (preferably spanish)
• 1/4 cup olive oil (preferably spanish)
• 1 cup water
• 1 cup chicken broth

Recipe

• 1 combine everything in a dutch oven or saucepot. bring to a boil, cover, reduce heat, and simmer until oxtail is very tender, about 3 1/2-4 hours.
• 2 pour into a strainer, reserving broth, and remove oxtails from solids. return oxtail and broth to the pot.
• 3 discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. process until pureed.
• 4 gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot.
• 5 cover and cook about 20 minutes longer over low heat.
• 6 may be prepared ahead; reheat before serving.