Spanish Braised Oxtails
(Rabo de Toro a la Andaluza)
3 pounds oxtails, cut into 2-inch pieces
1 tablespoon olive oil
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 medium onion, quartered
1 bay leaf
4 cup water
1 medium onion, chopped
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 cup dry red wine
Cook oxtails in 1 tablespoon oil in Dutch oven over medium heat until brown on
all sides, about 15 minutes.
Sprinkle with salt, thyme and pepper; add onion quarters,
bay leaf and water. Heat to boiling; reduce heat. Cover and simmer for 3 hours.
Remove oxtails with slotted spoon; remove bay leaf. Pour liquid into bowl; skim
off fat. Reserve 1 cup of the liquid.
Cook and stir chopped onion and garlic in
2 tablespoons oil in Dutch oven over medium heat until onion is tender.
Stir in flour. Gradually stir in wine and reserved cooking liquid. Heat to boiling,
stirring constantly; boil and stir 1 minute. Reduce heat; add oxtails. Cover and
simmer until oxtails are tender, 1 to 1 1/2 hours.