Rabo de Toro

Ingredients

• Salt and pepper (to taste)
• Thyme (1 teaspoon)
• Bay leaves (2)
• Beef stock (1 liter)
• Red wine (1 bottle)
• Carrots (2, chopped)
• Garlic (4 cloves, minced)
• Onions (2, chopped)
• Olive oil (2 tablespoons)
• Oxtail (1.5 kg)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the oxtail pieces and brown on all sides. Remove from the pot and set aside.
3. In the same pot, add the onions, garlic, and carrots. Cook until softened.
4. Return the oxtail to the pot and add the red wine. Bring to a boil and let it reduce by half.
5. Add the beef stock, bay leaves, thyme, salt, and pepper. Cover and simmer for 3-4 hours, or until the meat is tender and falling off the bone.
6. Remove the bay leaves and thyme. Adjust the seasoning if necessary.
7. Serve the Rabo de Toro hot, with crusty bread on the side.