AuthorJulia ForesekCategoryMain Course, Slow Cooked & Braised Dishes, SpanishDifficultyIntermediateBrown the Oxtail:
Heat a large pot or Dutch oven over medium-high heat. Add a splash of olive oil and brown the oxtail pieces on all sides. This may need to be done in batches to avoid overcrowding the pot. Set the browned oxtail aside.
Sauté the Vegetables:
In the same pot, add a bit more olive oil if necessary, then add the onions, carrots, celery, and garlic. Cook over medium heat until the vegetables are softened.
Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce slightly, about 10 minutes.
Add Remaining Ingredients and Simmer:
Return the oxtail to the pot along with any accumulated juices. Add the diced tomatoes, tomato paste, smoked paprika, bay leaves, and beef broth. Bring to a boil, then reduce the heat to low and cover the pot. Let the stew simmer gently for about 3 hours, or until the meat is tender and falling off the bone.
Finish the Stew:
Once the oxtail is tender, remove the bay leaves. If the sauce is too thin, you can simmer it uncovered for a few additional minutes to thicken. Adjust seasoning with salt and pepper.
Serve:
Serve hot, garnished with chopped fresh parsley. Rabo de Toro pairs well with mashed potatoes, polenta, or simple steamed rice.
Ingredients
Directions
Brown the Oxtail:
Heat a large pot or Dutch oven over medium-high heat. Add a splash of olive oil and brown the oxtail pieces on all sides. This may need to be done in batches to avoid overcrowding the pot. Set the browned oxtail aside.
Sauté the Vegetables:
In the same pot, add a bit more olive oil if necessary, then add the onions, carrots, celery, and garlic. Cook over medium heat until the vegetables are softened.
Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce slightly, about 10 minutes.
Add Remaining Ingredients and Simmer:
Return the oxtail to the pot along with any accumulated juices. Add the diced tomatoes, tomato paste, smoked paprika, bay leaves, and beef broth. Bring to a boil, then reduce the heat to low and cover the pot. Let the stew simmer gently for about 3 hours, or until the meat is tender and falling off the bone.
Finish the Stew:
Once the oxtail is tender, remove the bay leaves. If the sauce is too thin, you can simmer it uncovered for a few additional minutes to thicken. Adjust seasoning with salt and pepper.
Serve:
Serve hot, garnished with chopped fresh parsley. Rabo de Toro pairs well with mashed potatoes, polenta, or simple steamed rice.