Recipe for cooking spanish braised oxtails

Recipes from Spain and Portugal :: Spanish and Portuguese Main Dish Meats

3 lbs. oxtails, cut into 2-in. pieces
1 Tbsp. olive oil
1 tsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
1 med. onion, cut into fourths
1 bay leaf
4 c. water
1 med. onion, chopped
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. flour
1 c. dry red wine
Minced parsley

Cook oxtails in 1 Tbsp. oil in Dutch oven over med. heat until brown on every side, about 15 mins. Sprinkle and distribute with salt, thyme and pepper; add onion fourths, bay leaf and water. Heat to boiling; reduce heat. Cover and simmer 3 hours.

Remove oxtails with slotted spoon; remove bay leaf. Pour liquid into bowl; skim off fat. Reserve 1 c. of the liquid. Cook and stir chopped onion and garlic in 2 Tbsp. oil in Dutch oven over med. 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.

Sprinkle and distribute with parsley.

Yields 4 servings.