Spanish

Rabo de Toro

Name: Rabo de Toro
Total time: 240 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1.5 kg oxtail (rabo de toro), cut into thick segments; 2 large onions, chopped; 3 large carrots, peeled and sliced into thick rounds; 1 leek, white and light green parts only, chopped; 4 garlic cloves, minced; 2 ripe tomatoes, grated; 1 bottle (750ml) robust Spanish red wine (e.g., Tempranillo); 500ml beef broth; 2 bay leaves and 1 tsp whole black peppercorns; Flour (for dredging), olive oil, salt, and pepper

Oxtail slow-braised for hours with red wine, vegetables, and cloves until the meat falls from the bone in a deeply savoury, velvety Andalusian stew.

240 minutes

Serves 8

Dinner

Contains common allergens

Wheat

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Instructions

6 steps

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

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