🍽️
Food/Recipe
Rabo de toro
Prep30 mins
Cook3 hours
Total3 hours 30 mins
🌍 Spanish🍽️ Main Course👥 6 servings
Ingredients
- 🐂 Oxtail – 2.5 kg, cut into sections
- 🧅 Onions – 2 large, chopped
- 🥕 Carrots – 2 large, chopped
- 🍷 Red wine – 750 ml bottle
- 🍅 Tomato paste – 2 tbsp
- 🧄 Garlic – 4 cloves, minced
- 🌿 Bay leaves – 2
- 🌶️ Smoked paprika – 1 tsp
- 🍗 Beef stock – 500 ml
- 🫒 Olive oil – for browning
Instructions
- 🔥 Sear oxtail pieces in olive oil until browned on all sides. Remove and set aside.
- 🧅 In the same pot, sauté onions and carrots until softened.
- 🧄 Add garlic and tomato paste, cook for 2 minutes.
- 🍷 Deglaze with red wine, scraping up any browned bits. Add oxtail back to the pot.
- 🌿 Add beef stock, bay leaves, smoked paprika, salt, and pepper. Bring to a simmer, then cover and cook in a low oven (160°C/320°F) for 3 hours, or until the oxtail is very tender.
- 🥘 Remove the oxtail from the sauce. Skim excess fat from the sauce. If desired, thicken the sauce with a cornstarch slurry. Return the oxtail to the sauce and heat through.
- 🥔 Serve rabo de toro with mashed potatoes or crusty bread.
