Braised Oxtail (Rabo de Toro)
Silky Córdoba-style stew cooked slowly with red wine and vegetables, with a sauce that begs for bread. Perfect to cook on the weekend and eat during the week.
- Total
- 240 min
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- oxtail3.25 lb
- onion2
- carrot2
- leek1
- red bell pepper1
- garlic clove4
- tomato2
- red wine3.25 cup
- beef broth2 cup
- flour2 tbsp
- bay leaf2
- olive oil5 tbsp
- salt1 pinch
- black pepper1 pinch
Method
- 1
Season the oxtail, dredge in flour and brown in batches in a large pot with the olive oil. Set aside.
- 2
In the same pot, sauté the chopped onion, carrot, leek, red pepper and garlic for 15 minutes over medium heat.
- 3
Add the grated tomato and cook 5 more minutes.
- 4
Return the oxtail to the pot, pour in the red wine and boil for 5 minutes to cook off the alcohol.
- 5
Add the beef stock and bay leaf to cover the meat. Cover and simmer very gently for about 3 hours, until the meat falls off the bone (about 50 minutes in a pressure cooker).
- 6
Remove the oxtail pieces, discard the bay leaf and blend the sauce until smooth.
- 7
Return the meat to the sauce, adjust the salt and heat for 10 more minutes. Even better if it rests overnight.
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