Rabo De Toro (Oxtail Stew from Spain)

Recipe by Annacia
READY IN: 4hrs 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement