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Spanish Braised Oxtails
(Rabo de Toro a la Andaluza)



  • 3 pounds oxtails, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 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 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 cup dry red wine
  • Minced parsley


  1. Cook oxtails in 1 tablespoon oil in Dutch oven over medium heat until brown on all sides, about 15 minutes.
  2. Sprinkle with salt, thyme and pepper; add onion quarters, bay leaf and water. Heat to boiling; reduce heat. Cover and simmer for 3 hours.
  3. Remove oxtails with slotted spoon; remove bay leaf. Pour liquid into bowl; skim off fat. Reserve 1 cup of the liquid.
  4. Cook and stir chopped onion and garlic in 2 tablespoons oil in Dutch oven over medium heat until onion is tender.
  5. 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.
  6. Sprinkle with parsley.

Yield: 4 servings


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