Rabo De Toro Estilo Gaditano (Cádiz-Style Oxtail Stew) - cooking recipe

Ingredients

2 lbs small oxtails, cut into 1 1/2-2 inch rounds
1 head garlic, separated into cloves and peeled
1 small onion, peeled
1 bay leaf
1 clove
salt, to taste
fresh ground pepper, to taste
1/2 cup dry white wine (preferably Spanish)
1/4 cup olive oil (preferably Spanish)
1 cup water
1 cup chicken broth

Preparation

Combine everything in a Dutch oven or saucepot. Bring to a boil, cover, reduce heat, and simmer until oxtail is very tender, about 3 1/2-4 hours.
Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot.
Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed.
Gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot.
Cover and cook about 20 minutes longer over low heat.
May be prepared ahead; reheat before serving.