Estofado De Rabo De Toro (oxtail Casserole) Recipe at MyDish

Estofado De Rabo De Toro (oxtail Casserole)

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Method

  • Have the butcher separate the tail at the joints.
  • Blanch in boiling water, drain and dry on paper towels. Season flour with salt and pepper and sprinkle over the tail pieces.
  • Heat oil in a large heavy pan and fry the meat in batches until well coloured.
  • Set aside.
  • Fry the onions,carrots and turnips until coloured, then add the remaining ingredients and stir for a few minutes over a medium heat.
  • Return the meat and enough water to cover.
  • Cover the pan and cook gently for about 2 and a half hours, or bake in the oven at 160c for about 3 hours, adding water as required and stirring occasionally.
  • Serve with Mash or crusty bread

    • Tips

    • Cooking slowly over a low/medium heat is the key to this dish, then, the meat will drop off of the bone and be very tender

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    Ingredients

    • INGREDIENTS
    • 1.5kg or 1 large Oxtail
    • ½ cup plain flour
    •  salt and pepper
    • 1 ½ cups olive oil
    • 2 Large onions sliced
    • 2 large carrot diced
    • 2 small turips. peeled and diced
    • 4 cloves garlic cloves. finely chopped
    • 4 large tomatoes .peeled. de-seeded and roughly chopped
    • 2tsp tomato paste
    • ¾ cup dry sherry
    • 180 gm small fresh mushrooms
    • 1 bay leaf
    • 1sprig each. thyme and rosemary
    • 2tsp Sweet paprika
    • 2 tblsp chopped parsley

    By Views 1287  Added Mon Jan 4 2010

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