Authortapasonline
RatingDifficultyIntermediate

Oxtail stew - Also known as Rabo de Buey and Cola de Toro, this Andalusian recipe was originally made with the tails of fighting bulls after the corrida. Now most restaurants, of course, use oxtail. It is a dish which requires a lot of patience, but with the end result it is amply rewarded.

Yields4 Servings
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
 Around1 - 1.5k of Chopped Oxtail
 1 Large Oniondiced
 2 Carrotssliced
 1 Leeksliced
 1 Red Pepperdiced
 3 Cloves of Garlicpeeled
 750 ml Red Wine
 500 ml Beef Stock
 2 Bay Leaves
 5 g Ginger
 1 tsp Pimentón(smoked paprika)
 1 tsp Salt
 1 tsp Black Pepper
 2 tbsp Plain Flour
 3 tbsp Olive Oil
1

Season the flour with salt and pepper and dust the oxtail.

2

Heat the oil in a large pan or stockpot and sear the oxtail on all sides. Remove and set aside.

3

Add the vegetables to the pan and cook for about ten minutes until they begin to caramelize, but be careful not to burn them.

4

Add the bay leaves, ginger and pimentón. Stir, and sauté for about a minute.

5

Return the oxtail to the pan with the red wine and the stock. Mix and bring to a boil, then simmer gently, covered, for three to four hours. Check occasionally and if necessary, add a little water.

6

When it is cooked and tender, remove the oxtail from the pan, discard the bayleaves and purée the sauce. Reduce if necessary and return the oxtail. The dish is ready to serve, but it will keep for a couple of days in the 'fridge and the flavours will develop.

Category, Cooking Method

Ingredients

 Around1 - 1.5k of Chopped Oxtail
 1 Large Oniondiced
 2 Carrotssliced
 1 Leeksliced
 1 Red Pepperdiced
 3 Cloves of Garlicpeeled
 750 ml Red Wine
 500 ml Beef Stock
 2 Bay Leaves
 5 g Ginger
 1 tsp Pimentón(smoked paprika)
 1 tsp Salt
 1 tsp Black Pepper
 2 tbsp Plain Flour
 3 tbsp Olive Oil

Directions

1

Season the flour with salt and pepper and dust the oxtail.

2

Heat the oil in a large pan or stockpot and sear the oxtail on all sides. Remove and set aside.

3

Add the vegetables to the pan and cook for about ten minutes until they begin to caramelize, but be careful not to burn them.

4

Add the bay leaves, ginger and pimentón. Stir, and sauté for about a minute.

5

Return the oxtail to the pan with the red wine and the stock. Mix and bring to a boil, then simmer gently, covered, for three to four hours. Check occasionally and if necessary, add a little water.

6

When it is cooked and tender, remove the oxtail from the pan, discard the bayleaves and purée the sauce. Reduce if necessary and return the oxtail. The dish is ready to serve, but it will keep for a couple of days in the 'fridge and the flavours will develop.

Rabo de Toro