The Classic Oxtail Stew from Spain: Estofado de Rabo de Buey

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs provide a similar texture at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces fat content while still adding flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

bay leaves

🥗Healthier: dried basil

💰Cheaper: oregano

Oregano is a cost-effective herb that adds a similar aromatic quality.

Trim excess fat from oxtails.

Slice oxtails by following the joints of the tail segments.

Preheat a heavy pot.

Season oxtails and brown them on all sides, focusing on the outside of the meat.

Remove browned oxtails from the pot.

Finely dice vegetables and cook them gently in the flavorful oil until well reduced and soft.

Add plenty of garlic and continue cooking the mixture for another five minutes.

Stir in grated tomato pulp and reduce down until quite thick, almost jammy.

Return the meat to the pot and add red wine; reduce the wine down to about half its volume.

Add a generous bouquet of herbs and stock or water to the pot.

Simmer gently for three to four hours.

Thicken the sauce by crushing the vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary