Estofado de Rabo de Toro (Spanish Oxtail Stew) Tarifi

Malzemeler

• 5 tablespoons olive oil, divided, or more as needed, 2 1/4 pounds beef oxtail, cut into pieces, 1 onion, sliced, 3 carrots, sliced, 1 leek, sliced, 5 cloves garlic, crushed, 4 cups red wine, 3 ripe tomatoes, quartered, 1 sprig thyme, 2 bay leaves, water to cover, 1 cube beef bouillon (optional), salt and ground black pepper to taste, 1 tablespoon butter, 1/4 cup all-purpose flour

Hazırlanışı

1. * Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat brown oxtail, about 3 minutes per side. * 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. * 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. * 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.

Paylaş