Entree: Spain – Navarre – Rabo de Toro (slow-braised oxtail in a rich red wine and tomato sauce)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Total 3 hrs 15 min

Ingredients

- 3 lb (1.36 kg) oxtail pieces, cut into segments
- 1/2 cup (65 g) all-purpose flour for dredging
- Salt and freshly ground black pepper
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 medium onions, chopped, approx. 10 oz (300 g)
- 2 medium carrots, diced, approx. 6 oz (170 g)
- 2 celery stalks, diced, approx. 4 oz (115 g)
- 4 garlic cloves, minced, approx. 12 g
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) dry Navarra or Rioja red wine
- 2 cups (480 ml) beef stock
- 2 bay leaves
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (2 g) smoked paprika (pimentón)
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

1. Season the oxtail pieces with salt and pepper, then dredge lightly in flour, shaking off excess.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown oxtail pieces in batches until deeply caramelized on all sides, about 6–8 minutes per batch; transfer to a plate.
3. Reduce heat to medium and add chopped onions, carrots and celery. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes.
4. Add minced garlic and tomato paste; cook 1–2 minutes until fragrant and the paste darkens slightly.
5. Pour in the red wine to deglaze the pot, scraping up browned bits; bring to a simmer and reduce by about one-third, 6–8 minutes.
6. Return browned oxtail to the pot, add crushed tomatoes, beef stock, bay leaves, thyme and smoked paprika. The liquid should barely cover the meat; add a touch more stock or water if needed.
7. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise gently for 2.5–3 hours until the meat is very tender and nearly falling from the bone. Alternatively, braise in a 325°F (160°C) oven for the same time.
8. Remove oxtail pieces and keep warm. Strain the braising liquid into a saucepan, pressing vegetables to extract flavor; discard solids or reserve for another use.
9. Skim fat from the sauce surface if desired, then simmer sauce until reduced and thickened to a glossy consistency, about 10–15 minutes. Stir in sherry or red wine vinegar and adjust seasoning with salt and pepper.
10. Return meat to the sauce to warm and coat, then serve rabo de toro garnished with chopped parsley.