Rabo De Toro, Spain 🇪🇸 | Stews S1, EP12

Welcome back to Stews from around the world, this is part 12 and today were taking a trip to Spain, to make a warming Spanish Oxtail Stew

Ingredients (2)

Oxtail prep:

500g oxtail trimmed and cut into chunks

50g all purpose flour

Salt & Black pepper

Stew:

3 tbsp Spanish extra virgin olive oil

1 spanish brown onion diced

2 medium carrots diced

1/2 leek diced

5 cloves of garlic finely chopped

1 sprig fresh rosemary

2 sprigs fresh thyme

4 bay leaves

400ml Spanish red wine

600ml beef stock

300g passata

2 cubes of 70% dark chocolate

Method

Step (1)

In a large bowl mix together the all purpose flour alongside some salt and pepper. Now add the oxtail pieces one at a time, ensuring each piece is fully covered.

Step (2)

Heat up a large stew pot on a medium high heat, then add the 3 tbsp of Spanish extra virgin olive oil and fry the oxtail on a high heat until brown all over Then remove from the pot.

Step (3)

Reduce the heat to a meduim, then in the same pot, add the onion, carrot and leeks and cook for 5 minutes until soft. Now add the add the garlic and sauté for 1 minute until fragrant. Re introduce the oxtail and mix well. Then pour in the red wine and let cook until reduced by half (around 10 minutes).

Step (4)

Once reduced by add the beef stock, passata, rosemary, thyme, dark chocolate and mix well, then bring to a boil. Reduce the heat to low, cover and cook for 2 hours and 30 minutes, until the oxtail is fall off the bone tender.

Step (5)

After 2 hours, taste and season to taste with salt and pepper, then cook for a further 30 minutes.

Step (6)

Now remove the oxtail pieces form the pot and set aside. Using an immersion blender, blend the stew until completely smooth then re introduce the oxtail. Serve with fried potatoes and enjoy!