Entree: Spain – Andalusia – Rabo de Toro (oxtail)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Total 3 hrs 30 min

Ingredients

- 3 lb (1.36 kg) oxtail, cut into segments
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 1 1/2 cups / 225 g)
- 2 carrots, diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1/2 cup / 60 g)
- 4 garlic cloves, minced (about 12 g)
- 2 tbsp (30 g) tomato paste
- 1 14-oz can (400 g) crushed tomatoes
- 1 cup (240 ml) dry sherry (preferably Jerez)
- 2 cups (480 ml) beef stock
- 1 bay leaf
- 1 tsp (2 g) dried thyme or 1 sprig fresh thyme
- 1 tsp (2 g) sweet smoked paprika (pimentón dulce)
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 2 tbsp (16 g) all-purpose flour (optional, for thickening)
- 2 tbsp (30 ml) extra olive oil or butter (if thickening)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the oxtail segments dry and season lightly with 1/2 tsp (3 g) of salt and 1/4 tsp (1 g) black pepper. Heat 2 tbsp (30 ml) olive oil in a heavy Dutch oven over medium-high heat. Brown the oxtail in batches until deeply caramelized on all sides, about 8–10 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add the chopped onion, carrots, and celery to the pot and sauté until softened and beginning to color, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in 2 tbsp (30 g) tomato paste and 1 tsp (2 g) smoked paprika; cook 2 minutes to remove raw tomato taste. Deglaze with 1 cup (240 ml) dry sherry, scraping up browned bits, and simmer 3–4 minutes to reduce slightly.
4. Return the oxtail pieces to the pot, add 1 14-oz (400 g) crushed tomatoes, 2 cups (480 ml) beef stock, 1 bay leaf, and thyme. Bring to a simmer, cover partially, reduce heat to low and braise gently for 2 1/2 to 3 hours, turning occasionally, until meat is fall-off-the-bone tender and gelatinous.
5. Remove the oxtail pieces to a plate. If desired, skim fat from the surface of the braising liquid. Increase heat and reduce the sauce until slightly thickened, about 10–15 minutes. Taste and adjust seasoning with salt and pepper.
6. Optional thickening: in a small skillet, heat 2 tbsp (30 ml) olive oil or butter, stir in 2 tbsp (16 g) flour and cook 2 minutes to form a light roux; whisk this into the simmering sauce and cook 3–5 minutes until smooth and glossy.
7. Return the oxtail to the sauce to reheat and coat, simmer 5 minutes. Remove bay leaf and thyme sprig if used. Spoon sauce over the meat and sprinkle with 2 tbsp (8 g) chopped fresh parsley before serving.
8. Serve the Rabo de Toro with rustic bread, polenta, or mashed potatoes to soak up the sauce.