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Rabo de Toro al Estilo




Source of Recipe


Niman Ranch


Recipe Introduction


This recipe is from Taste of the Pyrenees, Classic and Modern by Marina Chang (Hippocrene Books, Inc., 2003). Chang tells us that throughout the Basque country, northern Spain and southwest France, “the recipes for oxtail stew are almost as numerous as the number of cooks.”

This recipe serves 4.


List of Ingredients




4 pounds Niman Ranch oxtails
Salt
¼ to ½ cup flour for dredging
½ cup olive oil
1 large onion, chopped
4 medium carrots, chopped
4 medium tomatoes, chopped
2 leeks, chopped
4 cloves garlic, chopped and crushed
1 bottle (750 ml.) or 3 cups red wine
4 sprigs fresh thyme or 1-1/2 teaspoon dried
4 sprigs fresh marjoram or oregano
2 bay leaves
¼ teaspoon piment d’Espelette or cayenne

Recipe



Salt the oxtails and dredge in flour to coat on all sides. Heat oil in a large pot or casserole over medium-high heat. Brown oxtails on all sides. Add onions, carrots, tomatoes, leeks, garlic. Sauté ingredients until onions soften and begin to brown, 7 to 10 minutes. Pour in red wine and 2 cups water, add thyme, marjoram or oregano, bay leaves, and piment d’Espelette. Reduce heat and simmer for 2-1/2 to 3 hours, until meat on oxtails pulls away easily.

Placing the vegetables in the pot alongside the oxtails for the full cooking time will add flavor to the meat and sauce. When cooked this way, they should be puréed as a thickener for the sauce.

However, if you intend to eat the vegetables alongside the meat, double the carrots and onions needed and cook the first half with the oxtails as described. Remove them with a slotted spoon after the first 1-1/2 to 2 hours, and set aside to purée at the end of the sauce.

Replace with fresh onions, carrots, and any other vegetable you wish to eat. Continue to cook the stew for about another hour. The fresh vegetables will be cooked, but retain their own identity when eaten.

Place oxtails in a serving dish, remove bay leaves, and spoon sauce and vegetables over meat. Alternatively, remove vegetable pieces from pot and blend in a food processor until smooth. Mix purée back into pot to thicken the sauce. Spoon thickened sauce over oxtails and serve.

Serve with boiled or roasted potatoes or fresh bread.