Rabo De Buey
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 oxtail, cut into pieces
- 4 onion (s), chopped
- 2 carrots, chopped
- 6 clove (s) garlic, chopped
- 2 dl olive oil
- 2 tablespoon brandy
- Salt and pepper, black, freshly ground
- Red wine, plenty to cover the meat
Print Recipe
Pin Recipe Instructions
- Put the oxtail pieces close together in a saucepan that fits just right.
- Sweat the onions in oil until translucent, add the garlic and carrots and roast for about 3 minutes. Season with salt and pepper and add to the meat. Pour in the brandy and enough red wine to cover everything.
- Preheat the oven to 100 degrees. Close the saucepan with the lid and bring the whole thing to a boil. Then immediately place the saucepan in the oven and cook the oxtail for about 4 hours.
- When the meat is tender, remove it from the broth and keep it warm in the oven. If necessary, degrease the broth and then puree with the vegetables with the blender. Season to taste with salt and pepper.
- Serve the meat and sauce as hot as possible.
- This goes well with green salad and baguette or boiled potatoes.
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