Rabo de Toro

Instructions

1. 1

   Sear the Meat: Season the oxtail segments generously with salt and pepper, then dredge lightly in flour, shaking off the excess. Heat 3 tbsp of olive oil in a large Dutch oven over medium-high heat. Sear the oxtails in batches until deeply browned on all sides (about 8-10 minutes per batch). Remove and set aside.

2. 2

   Cook the Mirepoix: In the same pot, reduce the heat to medium. Add the onions, carrots, and leek. Sauté for 10-15 minutes until the vegetables are deeply softened and caramelized, scraping up the brown bits from the meat.

3. 3

   Add Aromatics: Add the minced garlic, whole peppercorns, and grated tomato. Cook for 5 minutes until the tomato liquid evaporates and thickens.

4. 4

   Deglaze with Wine: Return the oxtail to the pot. Pour in the entire bottle of red wine. Bring to a rapid boil for 5 minutes to cook off the harsh alcohol.

5. 5

   Slow Braise: Add the beef broth and bay leaves; the liquid should almost cover the meat. Bring to a simmer, cover tightly with a lid, and transfer to a 150°C (300°F) oven (or simmer very low on the stovetop) for 3 to 3.5 hours.

6. 6

   Finish the Sauce: The meat is done when it is fork-tender and falling off the bone. Carefully remove the meat segments to a platter. Skim the fat off the surface of the sauce. Discard the bay leaves, then blend the vegetables and liquid into a rich, thick, velvety gravy. Pour the sauce back over the meat and serve hot.