Spanish Braised Oxtails
(Rabo de Toro a la Andaluza)

Ingredients

• 3 pounds oxtails, cut into 2-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon pepper
• 1 medium onion, quartered
• 1 bay leaf
• 4 cup water
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup dry red wine
• Minced parsley

Instructions

1. Cook oxtails in 1 tablespoon oil in Dutch oven over medium heat until brown on all sides, about 15 minutes.
2. Sprinkle with salt, thyme and pepper; add onion quarters, bay leaf and water. Heat to boiling; reduce heat. Cover and simmer for 3 hours.
3. Remove oxtails with slotted spoon; remove bay leaf. Pour liquid into bowl; skim off fat. Reserve 1 cup of the liquid.
4. Cook and stir chopped onion and garlic in 2 tablespoons oil in Dutch oven over medium heat until onion is tender.
5. 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.
6. Sprinkle with parsley.

Yield: 4 servings