Rabo de Toro

Ingredients

Oxtail

2-3 pounds, cut into sections

Salt

to taste

Black pepper

to taste

Thyme

2 teaspoons, dried or 4 sprigs, fresh

Bay leaves

2

Beef stock

4 cups

Red wine

1 cup

Carrots

2, peeled and chopped

Garlic

4 cloves, minced

Onions

2, chopped

Olive oil

3 tablespoons

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering.
2. Add the oxtail pieces in batches, browning them on all sides. Remove the browned oxtail and set aside on a plate.
3. In the same pot, add the chopped onions, minced garlic, and chopped carrots. Sauté for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.
4. Return the browned oxtail to the pot and pour in the red wine. Increase the heat to high and bring to a boil, allowing the wine to reduce by half, about 10 minutes.
5. Add the beef stock, bay leaves, thyme, salt, and pepper to the pot. Bring to a gentle simmer, then cover and reduce the heat to low.
6. Simmer for 3-4 hours, or until the oxtail is tender and the meat easily pulls away from the bone.
7. Once cooked, remove the bay leaves and thyme sprigs. Taste and adjust seasoning with additional salt and pepper if necessary.
8. Serve the Rabo de Toro hot, garnished with fresh thyme if desired, and accompanied by crusty bread to soak up the delicious sauce.