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

• 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

1. 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.
2. Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot.
3. Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed.
4. Gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot.
5. Cover and cook about 20 minutes longer over low heat.
6. May be prepared ahead; reheat before serving.

oxtails, garlic, onion, bay leaf, clove, salt, fresh ground pepper, white wine, olive oil, water, chicken broth

Taken from www.food.com/recipe/rabo-de-toro-estilo-gaditano-c-diz-style-oxtail-stew-332752 (may not work)