Córdoba Oxtail Stew (Rabo de Toro)
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Ingredients
- 900 g oxtail pieces
- 1 onion, roughly chopped
- 2 carrots, cubed
- 3 garlic cloves
- 250 ml red wine
- 3 ripe tomatoes, finely chopped
- 2 bay leaves
- 400 ml beef stock
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 575 kcal
- Protein
- 42.8 g
- Carbohydrate
- 11 g
- of which sugars
- 6.9 g
- Fat
- 34.2 g
- of which saturates
- 12.9 g
- Fibre
- 2.7 g
- Salt
- 1.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Heat the olive oil in a large flameproof casserole and brown the oxtail well on all sides, about 10 minutes. Lift out.
- 2
Add the onion, carrots and garlic to the casserole and cook for 7 minutes until softened.
- 3
Pour in the red wine and let it bubble for 2 minutes, then stir in the tomatoes, bay leaves and beef stock.
- 4
Return the oxtail to the casserole, cover and transfer to the oven for 2.5-3 hours until the meat is falling off the bone.
- 5
Lift out the oxtail, skim any excess fat from the sauce and check the meat has no pink remaining before serving.
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