Beef Stew (Estofado): Oxtail stew (Estofado de Rabo de Toro) (2019)

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness and acidity without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth offers a lighter option while maintaining flavor.

Prepare the ingredients: 2 cups of red wine, olive oil, salt, black pepper, oxtail, all-purpose flour, 3 tomatoes, 2 carrots, leek, ginger, and 1/2 teaspoon of cloves.

Salt and pepper the oxtail, then dust with all-purpose flour to help the seasoning adhere.

Heat olive oil in a large pot until shimmering.

Brown the oxtail pieces in the hot oil until golden brown on all sides.

Remove the oxtail from the pot and set aside.

Add chopped garlic, onion, ginger, and leek to the pot and sauté until softened.

Add the chopped tomatoes and cook until they break down.

Return the oxtail to the pot and add 2 cubes of beef bouillon, stirring to combine.

Pour in the 2 cups of red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

Cover and simmer the stew for about 3 hours until the meat is tender and falls off the bone.

Optionally, let the stew sit overnight for flavors to develop further before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens