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Rabo De Toro (Oxtail Stew)

spanish, beef

4 lbs. oxtail
1 large onion, chopped
5 cloves garlic, chopped
1 carrot, thinly sliced
2 large tomatoes, chopped
2 green bell peppers, seeded and chop; ped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary leaves
1/2 teaspoon paprika
8 peppercorns
2 bay leaves
1 a few strands of saffron (optional)
2 cup amontillado sherry or dry white win; e
2 cup meat stock (about)
1 olive oil for frying

Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside. Brown the onion and garlic in the remaining oil until golden. Return the oxtails to the pan. Add vegetables, herbs and spices and stir to combine. Add the sherry and only enough stock to cover the meat. Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced. If the sauce is still too liquid, uncover and boil rapidly for a few minutes.

Contributor: Esther Pérez Solsona

Yield: 4 servings

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