Rabo De Toro (Oxtail Stew from Spain) Recipe
An Andalusian main dish. This is certainly not a dish for anyone who is watching their fat intake, though if you'd like you can refrigerate it after m
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Wooden spoon
- Plate
Ingredients
- 4 lbs oxtails
- 1 large onion, chopped
- 5 garlic cloves, chopped
- 1 carrot, thinly sliced
- 2 large tomatoes, chopped
- 2 green bell peppers, seeded and chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary leaves
- 1/2 teaspoon paprika
- 8 peppercorns
- 2 bay leaves
- 3 saffron strands (optional)
- 2 cups amontillado sherry wine or 2 cups dry white wine
- 2 cups meat stock (about)
- olive oil (for frying)
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