Oxtail Stew (Rabo De Toro)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons vegetable oil 1 large onion, chopped 2 cloves garlic, finely chopped
2 medium carrots, thickly sliced 1 celery stalk, chopped 1.8 kg/4 lb oxtail, cut in 5 cm/2 inch pieces
salt and freshly ground black pepper plain flour 400g/14 oz can tomatoes
125 ml/8 fl oz dry white wine 225 ml/8 fl oz beef stock 1 teaspoon paprika
2 tablespoons chopped flat-leaf parsley 1 bay leaf 2 sprigs fresh thyme



1 Heat 1 tablespoon of oil in a large frying pan. Add the onion and cook gently for 5 minutes. Stir in the garlic, carrot and celery and cook for 10 minutes, turning often. Transfer to a large casserole.
2 Preheat the oven to 160 C/325 F/gas mark 3.
3 Season the oxtail pieces with salt and pepper and coat with flour. Heat the remaining oil in a frying pan and brown the oxtail in batches, transferring to the casserole.
4 Puree the tomatoes with their liquid and add to the frying pan with the wine, stock, paprika and herbs. Bring to the boil, stirring well to incorporate any browned juices in the pan. Pour over the oxtail in the casserole, cover and bake for 2-1/2 to 3 hours, until the oxtail is tender. The liquid should just cover the oxtail, so check after 1 hour and add more stock or water if necessary. Skim off the surface fat and remove the bay leaf and thyme sprigs before serving or reheating the casserole.

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