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. Pat the oxtail dry, salt, dredge in flour and sear in olive oil in batches; remove.
2. Roughly dice the onions, carrots and pepper and roast in the same pot for 5 min; add the tomato paste and roast for 1 min.
3. Deglaze with red wine and reduce for 2 min.
4. Return the meat and bay leaves, cover with water and braise covered at gentle heat for 2.5–3 hrs until the meat comes off the bone.
5. Remove the meat and keep warm; strain the sauce and reduce to the desired thickness.
6. Arrange over the meat and serve hot.