© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Halcyon Eve
Servings 6 to 8
From Penelope Casas' book Tapas: The Little Dishes of Spain. One of our favorites from this book. I don't make it often as it is quite rich, but when I do, I usually make a large batch and serve it as a meal along with some fresh bread and a green salad. Try to use a Spanish wine, if possible, and Spanish olive oil if you can find it, for the most authentic flavor. Times are estimates; numbers of servings are for tapas/appetizers. A hearty choice for a tapas party.
2 pounds small oxtails, cut into 1½ to 2 inch rounds
1 head garlic, separated into cloves and peeled
1 small onion, peeled
1 bay leaf
salt, to taste
fresh ground pepper, to taste
½ cup dry white wine (preferably Spanish)
¼ cup olive oil (preferably Spanish)
1 cup water
1 cup chicken broth
Combine everything in a Dutch oven or saucepot. Bring to a boil, cover, reduce heat, and simmer until oxtail is very tender, about 3 ½ to 4 hours.
Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot. Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed. Gradually beat about ¾ cup broth into pureed mixture; stir mixture into broth in pot. Cover and cook about 20 minutes longer over low heat. May be prepared ahead; reheat before serving.