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Rabo de Toro Estofado

(Stewed Oxtail)

2 oxtails, cut into pieces

2 onions, peeled, whole

1 bay leaf

a few peppercorns

2 whole cloves

? kg carrots, peeled

250 ml white wine

Place the oxtail pieces in a large pot with plenty of water. Push the whole cloves into the onions and add with the bay leaf, peppercorns, carrots and wine; heat on high until boiling and then lower the heat and let simmer, uncovered, three to four hours or until the meat begins to fall off the bone. Set the meat pieces on the serving dish and discard the bay leaf and cloves. Use a hand blender to pur»e the remaining broth and vegetables, and serve this sauce over the meat (salt to taste first). This dish is very nice accompanied with fried potatoes or saut»ed mixed vegetables. Serves six as a hearty main dish.