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Oxtail stew (Rabo de toro - Andalusia) from The Food of Spain by Claudia Roden

  • bay leaves
  • brandy
  • carrots
  • garlic
  • leeks
  • onions
  • thyme
  • tomatoes
  • dry red wine
  • oxtail
  • dry white wine

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Notes about this recipe

  • Vanessa on December 19, 2011

    Great simple oxtail dish. I agree with the Spaniards - use the immersion blender and puree the veg mixture. (Roden is so thorough - she notes that method is the Spanish way, though she herself does not prefer it.) I did notice that the oxtails took a LONG time to break down. We were in hour 3 of cooking before the meat started to be shreddable. The technique of trimming the fat and roasting first also dealt very nicely with the problem of excess fat rendered into the stew.

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