Entree: Spain – Madrid & Castile – Rabo de Toro (Slow-braised oxtail stew in rich red-wine and tomato sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Total 3 hrs 50 min

Ingredients

- 3 lb (1.36 kg) oxtail, cut into 6–8 pieces
- 3 tbsp (45 ml) olive oil
- 4 oz (115 g) jamón serrano or pancetta, diced
- 2 medium onions, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 1 1/2 cups (360 ml) dry red wine, preferably Rioja
- 3 cups (720 ml) beef stock
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp (5 g) smoked paprika
- 1/4 cup (30 g) all-purpose flour for dredging
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Pat oxtail pieces dry and lightly dredge in flour, shaking off excess.
2. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown oxtail on all sides in batches until deeply caramelized; transfer to a plate.
3. In the same pot add diced jamón serrano or pancetta and cook until fat renders. Add onions, carrots, and celery and cook until softened and beginning to brown, about 8–10 minutes.
4. Stir in minced garlic, tomato paste, and smoked paprika and cook 1–2 minutes until fragrant. Deglaze with the red wine, scraping up browned bits from the bottom.
5. Return browned oxtail to the pot, add crushed tomatoes, beef stock, bay leaves, thyme, salt, and pepper. Bring to a simmer.
6. Cover and braise gently on the stovetop over low heat or in a 325°F (160°C) oven for 3 to 3 1/2 hours, until the meat is tender and falling from the bone. Check occasionally and add a little extra stock if the liquid reduces too quickly.
7. Remove oxtail pieces and strain sauce if a smoother finish is desired. Skim fat and reduce sauce over medium heat until slightly thickened and glossy. Adjust seasoning.
8. Return meat to the sauce to warm through. Serve rabo de toro garnished with chopped parsley and accompanied by boiled potatoes, crusty bread, or creamy polenta.