Rabo de Toro

Meat that falls off the bone, swimming in a dark, sticky, and glossy sauce. The scent of reduced red wine and bay leaf signals a characterful dish with concentrated juices.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1115
• Protein: 74 g
• Carbs: 18 g
• Fat: 58 g

Ingredients

• 1.5 kg Oxtail ( cut into segments )
• 50 g Wheat flour ( for dredging )
• 50 ml Extra virgin olive oil
• 2 piece Yellow onion ( finely chopped )
• 3 piece Carrot ( sliced )
• 4 piece Garlic ( minced )
• 750 ml Red wine ( full-bodied )
• 1 piece Thyme ( sprig )
• 2 piece Bay leaf
• 2 piece Clove
• 2 pinch Fleur de sel
• 1 pinch Black pepper ground
• 500 ml Veal stock concentrate ( liquid )

Instructions

1. Browning the meat

   Season the oxtail pieces. Dredge them in flour and tap to remove excess. In a pot with hot olive oil, brown each side until a uniform brown crust forms.

2. Sweating the aromatics

   Remove the meat. In the same fat, toss in the chopped onions and sliced carrots. Scrape the bottom with a spatula to release the cooking juices. Add chopped garlic when onions become translucent.

3. Deglazing and boiling

   Return the meat to the pot. Pour in the red wine. Bring to a boil to let the alcohol evaporate. Add thyme, bay leaf, and cloves.

4. Slow simmering

   Add the veal stock to cover the meat. Cover and simmer over very low heat. The sauce should barely ripple. After 3 hours, the meat should be meltingly tender and shred with a fork.

5. Finishing the sauce

   Gently remove the meat pieces. Strain the sauce or reduce it over high heat if too liquid. It must be syrupy and coat the back of a spoon.

Chef's tips

• Prepare this dish the day before; it becomes even richer and glossier after reheating.
• Don't skip dredging the meat in flour; it's what provides the final silkiness without adding butter.

Storage

Keeps for 3 days in the fridge in its sauce. Freezes perfectly.