Imported from the web

Oxtail stew

Name: Oxtail stew
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: Oxtail (The author notes that beef oxtail is often used; quantity not specified.); Flour (For dredging; quantity not specified.); 4 Garlic (Cloves, for the sofrito.); 1 Red onion (It can be red onion or another type, according to the author.); 1 Leek; 2 Carrots; 2 Tomatoes; 1 copa Red wine (The volume of the glass is not specified.); 1 copa Pedro Ximénez sherry (The volume of the glass is not specified; described as a generous splash.); Olive oil (A generous splash for browning and sautéing; quantity not specified.); Salt (To taste.); Pepper (To taste.); Water or stock (Add enough to cover the meat. The author used cocido broth; quantity not specified.); French fries (Suggested accompaniment; quantity not specified.); Bread (For serving; quantity not specified.)

Recipe by Sofiatecocina Facebook

Imported by Ciro Peraloca on SeeMeCook

A Cordoban stew of bull or beef oxtail, browned and slow-cooked with vegetables, red wine, and Pedro Ximénez sherry. The meat becomes tender and is served covered with a sauce made from puréed vegetables.

6 servings235 minSpanish

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Ingredients

Oxtail (The author notes that beef oxtail is often used; quantity not specified.)
Flour (For dredging; quantity not specified.)
4 Garlic (Cloves, for the sofrito.)
1 Red onion (It can be red onion or another type, according to the author.)
1 Leek
2 Carrots
2 Tomatoes
1 copa Red wine (The volume of the glass is not specified.)
1 copa Pedro Ximénez sherry (The volume of the glass is not specified; described as a generous splash.)
Olive oil (A generous splash for browning and sautéing; quantity not specified.)
Salt (To taste.)
Pepper (To taste.)
Water or stock (Add enough to cover the meat. The author used cocido broth; quantity not specified.)
French fries (Suggested accompaniment; quantity not specified.)
Bread (For serving; quantity not specified.)

Steps

1
Season the oxtail with salt and pepper, then dredge it in flour.
2
Heat a generous splash of olive oil in a pot. Brown the floured oxtail until well browned, then remove it.
3
In the same pot and oil, sauté the garlic, leek, onion, and carrots.
4
Add the tomatoes and continue cooking until all the vegetables are soft and the sofrito is thoroughly cooked.
5
Pour in the red wine and a generous splash of Pedro Ximénez. Cook until the wine has evaporated.
6
Return the meat to the pot.
7
Add water or stock until the meat is covered. The author used cocido broth.
8
Cook over low heat for about 3 hours and 30 minutes, or until the meat is tender. For a pressure cooker, the author estimates that 1 hour will be sufficient.
9
Remove the meat from the pot and blend the vegetables together with the broth to make the sauce.
10
If the sauce is too orange, cook it for a while longer until it develops a deeper brown color.
11
Return the meat to the sauce and gently shake the pot so that it is thoroughly coated.
12
Serve the oxtail with French fries and bread.

Notes

The quantities of oxtail, flour, oil, and liquid are not specified, nor is the volume of the glasses. The stated cooking time is for large pieces cooked in a conventional pot; the author estimates approximately 1 hour in a pressure cooker. Serve with French fries and bread.