Rabo de Toro

Ingredients

• 2 pounds oxtail
• 2 cups red wine
• 2 medium carrots
• 1 large onions
• 4 cloves garlic
• 2 medium tomatoes
• 3 tablespoons olive oil
• 2 leaves bay leaves
• 4 cups beef broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat.

2. 2

   Season the oxtail pieces with salt and black pepper. Brown the oxtail in the pot for about 5-7 minutes on each side until golden brown.

3. 3

   Remove the oxtail from the pot and set aside. In the same pot, add 1 large chopped onion, 2 medium chopped carrots, and 4 minced garlic cloves. Sauté for about 5 minutes until the vegetables are softened.

4. 4

   Add 2 chopped tomatoes to the pot and cook for another 3 minutes, stirring occasionally.

5. 5

   Pour in 2 cups of red wine and scrape the bottom of the pot to deglaze it. Bring to a simmer and let it cook for about 5 minutes.

6. 6

   Return the browned oxtail to the pot. Add 4 cups of beef broth and 2 bay leaves. Bring the mixture to a boil.

7. 7

   Once boiling, reduce the heat to low, cover the pot, and let it simmer for 3 hours. Stir occasionally to prevent sticking.

8. 8

   After 3 hours, check the oxtail for tenderness. It should be falling off the bone. If not, simmer for an additional 30 minutes.

9. 9

   Once the oxtail is tender, remove the bay leaves. Adjust seasoning with salt and pepper to taste.

10. 10

    Serve hot, garnished with chopped fresh parsley. Enjoy your Rabo de Toro with crusty bread or over rice.