Rabo de toro

Ingredients

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• 1.5 kg oxtail, cut into pieces

• 2 onions

• 2 carrots

• 3 ripe tomatoes

• 6 garlic cloves

• 1 Italian green pepper

• 75 ml extra virgin olive oil

• 350 ml fino wine from Montilla-Moriles

• 900 ml water

• 4 cloves

• 8 black peppercorns

• A few saffron threads

• Salt

Preparation

1. 01Clean the oxtailClean the oxtail pieces well, removing excess fat and tough areas. Set aside.
2. 02Make the sofritoIn a large pot, soften the chopped onion in the oil for about 3 minutes. When translucent, add the garlic, carrot and green pepper. Then add the tomato wedges and sauté for 5-6 minutes.
3. 03Add meat and liquidsAdd the oxtail pieces and coat them well in the sofrito. Add the saffron, wine, water, cloves, peppercorns and salt.
4. 04Simmer gentlyBring to a boil, skim off the foam, cover and simmer gently for about 3.5 hours, until the meat comes easily away from the bone.
5. 05Blend the sauceLet it cool a little, take out the meat and blend the sauce with the vegetables until smooth. Return the meat to the sauce.
6. 06Rest and serveIdeally refrigerate it overnight and reheat gently. Serve with fried potatoes or white rice.

Variations

• Some versions braise the oxtail in red wine with carrot, and some cooks add a touch of cocoa and honey to the sauce.
• In a pressure cooker the cooking time is much shorter, although the traditional stew is made over a low heat.