Spanish cuisine · Meat & Kebab

Rabo de Toro

Oxtail braised in red wine, Córdoba style – meltingly tender and deeply savoury.

Ingredients · for 4 servings

• 1.5 kg oxtail, sliced
• 2 onions
• 2 carrots
• 1 red pepper
• 4 garlic cloves
• 500 ml red wine
• 2 tbsp tomato paste
• 2 bay leaves
• Flour for coating
• Olive oil

Instructions

1. Season the oxtail with salt, coat in flour and sear hard, then remove.
2. Roast the vegetables in the same pot and add the tomato paste.
3. Deglaze with red wine, return the meat and bay leaves and add liquid to barely cover.
4. Braise covered for 2.5–3 hours until the meat falls off the bone.
5. Strain the sauce, reduce it and spoon over the meat.