rabo de toro

 Here's a basic recipe for making Rabo de Toro, the Spanish oxtail stew:

Ingredients:

• 2 kg (about 4.5 pounds) oxtails, cut into sections
• 2 onions, finely chopped
• 4 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 red bell peppers, diced
• 2 bay leaves
• 1 tsp sweet paprika
• 1/2 cup (120 ml) red wine
• 1 can (400g/14 oz) crushed tomatoes
• 2 cups (480 ml) beef or vegetable broth
• Olive oil
• Salt and pepper, to taste
• Instructions:

• 1. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a few tablespoons of olive oil.

  2. Season the oxtail sections with salt and pepper and add them to the hot pot. Sear them until they're browned on all sides. This should take about 5-7 minutes. Remove the oxtails and set them aside.

  3. In the same pot, add the chopped onions, garlic, carrots, celery, and red bell peppers. Sauté the vegetables until they soften and become translucent, which should take about 5-7 minutes.

  4. Return the oxtails to the pot and add the bay leaves and sweet paprika. Stir everything together.

  5. Pour in the red wine and allow it to simmer for a few minutes until it has reduced by half.

  6. Add the crushed tomatoes and beef or vegetable broth. Stir to combine.

  7. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for a few hours, ideally 3-4 hours. The oxtails need to become very tender and the sauce should thicken.

  8. 1. Check the stew periodically, stirring and adding more liquid (wine or broth) if needed to maintain the desired consistency.

     2. When the oxtails are extremely tender and the sauce has thickened to your liking, adjust the seasoning with salt and pepper if necessary.

     3. Remove the bay leaves, and your Rabo de Toro is ready to serve.

     Traditionally, Rabo de Toro is served with a side of potatoes, rice, or bread to soak up the delicious sauce. Enjoy your Spanish oxtail stew!

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