Rabo de Toro

Rabo de Toro (Bull’s Tail or Oxtail Stew)

Serves 4 — Needs 3-4 hours of long, slow cooking

• 3-4 lbs of Oxtail (beef short ribs, or stewing beef)
• 3 large Carrots, sliced
• 1 large Onion, diced
• 1 Red Pepper, diced
• 1 good-sized Leek, diced
• 2-3 Ripe Tomatoes, diced (or use canned)
• 4 cloves Garlic
• 2 cups Beef Stock
• 3 cups good Red Wine
• 2 Bay Leaves
• 2 Cloves
• 1 tsp Paprika
• Salt & Pepper to season
• Flour to coat
• Olive Oil

1. Heat a good splash of Olive Oil in a heavy pan (cast iron is good)
2. Season Oxtail with Salt and Pepper, and lightly coat in flour
3. Sear on all sides over a medium heat (about 30 seconds each side) till golden brown.
4. Remove meat and set aside to rest.
5. Add Leek, Onion, Garlic, Red Pepper and Tomatoes to pan (add more Olive Oil if needed) and saute about 10 minutes.
6. Add Carrots, Bay Leaves, Paprika and Cloves – saute 1 minute more
7. Return Oxtail to pan and pour in Wine and Stock – liquid should totally cover the meat
8. Bring to a boil then reduce to a simmer – cover and continue to cook on low for 3-3½ hours, checking periodically to prevent scorching.  Casserole can be baked in a 250C oven instead, or in a Pressure Cooker, with time adjusted.  Meat should be tender – almost falling off the bone.
9. Carefully remove meat (also the Cloves and Bay Leaves).  If there is too much fat, skim off, then puree the sauce with a hand blender and adjust flavouring.
10. Serve over Rice, Mashed Potatoes … or as in Spain over Roasted Potatoes.
11. Flavour is even better the next day.  Freezes well.