Rabo de Toro

Ingredientes(para 1 generous bowl (approx. 350g including stew sauce and vegetables))

• 500g Oxtail (rabo de toro)
• 1 tablespoon Extra virgin olive oil (aceite de oliva virgen extra)
• 1 medium Onion (finely chopped)
• 1 large Carrot (sliced)
• 1 small Leek (finely chopped)
• 2 Garlic cloves (minced)
• 1 large Tomato (peeled and diced)
• 1/2 Red bell pepper (diced)
• 100ml Dry red wine (preferably Spanish)
• 300ml Low-sodium beef broth (caldo de carne)
• 1 Bay leaf
• 1/2 teaspoon Black pepper (freshly ground)
• to taste Salt
• 1 tablespoon Fresh parsley (chopped, for garnish) - opcional

Instrucciones

1. 1

   Pat oxtail pieces dry and season lightly with salt and pepper. In a large heavy pot, heat the olive oil over medium-high heat. Sear the oxtail on all sides until browned, about 5-7 minutes.

   7 minutes

   Browning the meat deeply enhances flavor and color.

2. 2

   Remove the oxtail and set aside. In the same pot, add onion, carrot, leek, and red bell pepper. Sauté gently until softened, about 5 minutes.

   5 minutes

   Use medium heat to avoid burning the vegetables.

3. 3

   Add the minced garlic and diced tomato. Cook until the tomato breaks down and forms a sauce, about 3 minutes.

   3 minutes

   Stir frequently to prevent garlic from burning.

4. 4

   Return the oxtail to the pot. Pour in the red wine, scraping the bottom of the pot to deglaze, and let simmer for 3 minutes to reduce the alcohol.

   3 minutes

   Deglazing lifts caramelized bits for deeper flavor.