Rabo De Toro Oxtail Stew from Spain

Ingredients

• 4 lbs oxtails
• 1 large onion, chopped
• 5 garlic cloves, chopped
• 1 carrot, thinly sliced
• 2 large tomatoes, chopped
• 2 green bell peppers, seeded and chopped
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried rosemary leaves
• 1⁄2 teaspoon paprika
• 8 peppercorns
• 2 bay leaves
• 3 saffron strands (optional)
• 2 cups amontillado sherry wine or 2 cups dry white wine
• 2 cups meat stock (about)
• olive oil (for frying)

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