After six hours of simmering the oxtails are turned into a stunning meat stew called “Rabo de toro”. This is Spanish country cooking at its best.
Ingredients
- 8 pieces oxtail
- 3 carrots
- 1 large onion
- 5 cloves garlic
- 3 bay leaves
- 1 teaspoon tomato paste
- 5 dl red wine
- 5 dl meat stock
- 4 tbsp olive oil
- 1 teaspoon sugar
- 1 tablespoon dried thyme
- 2 teaspoons salt
- 2 mild chillies remove seeds
Instructions
- Prepare the oxtails; trim off the excess fat. Any membranes are difficult to remove but if you slice them thickly with a knife, they will melt during cooking. Place the oxtails in a large oven pot.
- Peel the onion, chop and fry in a pan until almost brown, very sweet. Pour the onions into the pot. Peel and chop the carrots also in the pot. Put all the ingredients except the tomatoes into the pot and add the wine so that all the ingredients are covered. Cover with foil and refrigerate overnight.
- Take out the pot into room temperature one hour before baking. Turn oven on and set it for 175C degrees.
- Bake the Rabo de toro for the first couple of hours with the foil or lid on. Turn the meat occasionally.
- When the cooking is well underway, stir in the tomato paste. Cover with foil or lid, set the oven for 150C and simmer the meat 3-4 hours more.
- Rabo de toro is ready when the meat is really tender and can be removed easily from the bones with a fork.
Nutrition (values are an approximate guide)
Calories: 150kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 697mg | Potassium: 228mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3963IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg
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Last Updated on June 11, 2022 by Flavorado
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