Emprimir
Correo Electrónico
Raciónes: 4
Ingredientes
- 4 pounds oxtails
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- All-purpose flour for dredging
- 2 leeks, white and tender green parts only, finely chopped
- 1 onion, finely chopped
- 1 carrot, chopped
- 3 garlic cloves, chopped
- 1/4 cup brandy, cognac or oloroso sherry
- 2 cups red wine
- 2 pinches finely chopped fresh thyme
- 1 bay leaf
- Pinch freshly grated nutmeg
View Full Recipe at Food Gal
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 4 servings | |
| Calories 287 | |
| Calories from Fat 124 | 43% |
| Total Fat 13.99g | 17% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 278mg | 8% |
| Total Carbs 10.87g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.21g | 2% |
| Protein 0.98g | 2% |
,%20of%20which%20I%20received%20a%20review%20copy.%3C/p%3E%3Cp%3EFood%20writer%20Jeff%20Koehler,%20who%20lives%20in%20Barcelona%20includes%20200%20recipes%20that%20bring%20the%20taste%20of%20Spain%20alive%20in%20your%20own%20kitchen%20without%20over-taxing%20preparations.%20There%E2%80%99s%20everything%20from%20%E2%80%9CCatalan%20Flatbread%20with%20Roasted%20Red%20Peppers%E2%80%9D%20to%20%E2%80%9CBiscay-Style%20Salt%20Cod%20with%20Choricero%20Pepper%20Sauce%E2%80%9D%20to%20%E2%80%9CFlatbread%20with%20Pine%20Nuts,%20Sugar%20and%20Anise.%E2%80%9D%3C/p%3E%3Cp%3EAs%20Koehler%20writes%20in%20the%20book,%20this%20oxtail%20dish%20hails%20from%20Extremadura%20and%20Andalucia.%20The%20oxtails%20braise%20for%20hours%20with%20plenty%20of%20red%20wine,%20brandy%20and%20herbs%20until%20the%20meat%20starts%20to%20pull%20away%20from%20the%20bones%20and%20the%20sauce%20thickens.%3C/p%3E%3Cp%3EIt%E2%80%99s%20a%20straight-forward,%20throw-everything-in-the-pot%20dish%20that%20requires%20little%20attention%20until%20it%E2%80%99s%20done.%3C/p%3E%3Cp%3EIt%E2%80%99s%20the%20best%20kind%20of%20cooking%20on%20a%20winter%20night%20in%20a%20brand%20new%20year.%3C/p%3E%3Cp%3EBraised%20Oxtail%20Stew%3C/p%3E%3Cp%3E(Serves%204)%3C/p%3E%3Cp%3EAs%20your%20butcher%20to%20cut%20the%20oxtails%20into%201%201/2-%20to%202-inch%20sections,%20separated%20at%20the%20joints%20so%20the%20bones%20don%E2%80%99t%20splinter.%3C/p%3E%3Cp%3EIn%20a%20cazuela,%20large%20saute%20pan,%20or%20deep%20skillet,%20heat%20olive%20oil%20over%20medium-high%20heat.%20Season%20the%20oxtails%20with%20salt%20and%20pepper%20and%20lightly%20dredge%20in%20the%20flour,%20shaking%20off%20the%20excess.%20Working%20in%20single-layer%20batches%20that%20don%E2%80%99t%20crowd%20the%20pan,%20brown%20the%20oxtails,%20turning%20as%20needed,%206%20to%208%20minutes%20per%20batch.%20Transfer%20to%20a%20platter.%3C/p%3E%3Cp%3EAdd%20leeks,%20onion,%20carrot,%20and%20garlic%20to%20the%20cazuela%20and%20cook%20until%20the%20leeks%20and%20onion%20are%20tender,%20about%2010%20minutes.%20Pour%20in%20the%20brandy%20and,%20as%20the%20alcohol%20burns%20off,%20return%20the%20oxtails%20to%20the%20pan.%20Pour%20in%20the%20wine%20and%203%20cups%20water.%20Add%20thyme,%20bay%20leaf,%20and%20nutmeg.%20Bring%20to%20a%20simmer,%20reduce%20heat%20to%20low,%20and%20simmer%20uncovered%20until%20the%20meat%20is%20very%20tender%20and%20comes%20away%20from%20the%20bone%20in%20whole%20pieces%20without%20breaking,%203%20to%204%20hours.%20Add%20more%20water%20as%20needed%20to%20keep%20the%20sauce%20moist%20and%20loose.%3C/p%3E%3Cp%3ERemove%20the%20pieces%20of%20oxtail%20and%20pass%20the%20sauce%20through%20a%20food%20mill,%20if%20desired.%20Return%20the%20sauce%20to%20the%20pan%20along%20with%20oxtails,%20and%20loosen%20with%20a%20touch%20of%20water%20if%20necessary.%20Reheat%20sauce%20and%20oxtails%20until%20very%20hot.%20Serve%20immediately.%3C/p%3E%3Cp%3EFrom%20%E2%80%9CSpain%E2%80%9D%20by%20Jeff%20Koehler%3C/p%3E%3Cp%3EAn%20Asian%20Spin%20on%20Oxtails:%20Savory%20Braised%20Oxtail%20with%20Preserved%20Lemon%20Polenta%20by%20Chef%20Ming%20Tsai%3C/p%3E%3Cp%3EShare%20and%20Enjoy%3C/p%3E){kind=link}