Oxtail in Red Wine Sauce - Rabo de Toro
A quintessential Spanish classic, particularly beloved from Madrid to the south. This dish transforms a humble cut of meat into a melt-in-your-mouth delicacy through a long, slow braise in a rich red wine reduction. The oxtail is cooked until it effortlessly slides off the bone, resulting in a deep, gelatinous sauce that is perfect for mopping up with crusty bread.
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Ingredients
Main Ingredients
Method
Searing the Meat
Season the oxtail pieces with salt and pepper, then lightly coat them in flour, shaking off any excess.
Heat oil in an oven-safe pot (like a cocotte) and sear the meat over high heat until browned on all sides. Remove the meat and set aside.
Vegetable Base
In the same oil, sauté the chopped onions and carrots with the bay leaf. Add the whole garlic cloves (hit them first to loosen the skin) and black peppercorns.
Cook the vegetables slowly until they develop a rich, deep color, which will provide the foundation for the sauce's flavor.
The Braise
Return the oxtail to the pot and pour in the red wine until the meat is covered. Bring to a boil on the stove for a couple of minutes.
Transfer the pot to a preheated oven at 130°C and cook for 5 to 6 hours. Monitor the liquid level and add meat broth periodically if the wine evaporates.
Finishing the Sauce
Once the meat is tender and falling off the bone, remove it from the pot. Strain or blend the vegetables to create a smooth sauce, then reduce it over high heat until thick and glossy.
Serve the oxtail generously coated in the reduced sauce, accompanied by bread, rice, or straw potatoes.
Chef's Notes
For the best flavor, use a quality wine that you would enjoy drinking. This stew is even better when prepared a day or two in advance.