Spanish Bull Tail Stew (Rabo de Toro)

Method9 steps

1. 1

   Step 1: Have the vegetables sliced or diced and the garlic minced before cooking. Season the raw bone-in oxtail pieces with salt and black pepper. Lightly dust them with flour, shaking off the excess.

   Uses 3–4 lb raw bone-in oxtail or bull tail, cut into pieces · Salt, to taste, divided between seasoning the meat and finishing the sauce · Black pepper, to taste, divided between seasoning the meat and finishing the sauce · All-purpose flour, enough to lightly coat the meat; shake off excess

2. 2

   Step 2: Heat a splash of olive oil in a large heavy pot over medium-high heat, about 2 minutes, until ready for browning.

   Uses Olive oil, a splash for browning; reuse the oil left in the pot for the vegetables

3. 3

   Step 3: Sear the coated oxtail pieces in the hot oil, about 30 seconds per side, until nicely browned. Work in batches if needed and transfer each browned piece to a plate. Keep the oil left in the pot for the vegetables.

   Brown each side · 1 minUses Flour-coated oxtail pieces without loose excess flour · Hot olive oil in the pot

4. 4

   Step 4: In the oil left in the pot, sauté the leek (1), sweet onion (1 large), garlic (4), red bell pepper (1) and diced tomatoes for about 10 minutes, until softened and lightly caramelized. Stir to keep the vegetables from catching.

   Soften the vegetables · 10 minUses Oil remaining in the pot after all meat pieces have been lifted out · 1 leek, washed and diced · 1 large sweet onion, diced · 4 garlic cloves, minced · 1 red bell pepper, diced · 2–3 ripe tomatoes, diced

5. 5

   Step 5: Add the sliced carrots (3), both bay leaves (2), ground ginger (1 tsp) and four whole cloves. Cook for 1 minute, stirring constantly.

   Stir in the carrots and spices · 1 minUses Sautéed vegetables and retained oil · 3 carrots, cut into ¼-inch slices · 2 bay leaves · 1 tsp ground ginger · 4 whole cloves, the spice

6. 6

   Step 6: Return all the browned oxtail pieces and their collected juices to the pot. Pour in the 3 cups wine and 2 cups beef stock, adding a little extra stock only if needed to cover the meat completely. Bring to a boil, then reduce to a gentle simmer and cover. Simmer for 3–4 hours, checking from 3 hours, until the meat is falling away from the bone. It may need 4 hours or longer if very tough. Check the liquid occasionally and add a little extra stock if needed to keep the meat covered.

   Braise until tender · 180 minUses Vegetables and spices in the pot · All browned meat pieces and their collected juices, excluding the oil left in the pot · 3 cups red table wine, such as Rioja or Tempranillo · 2 cups beef stock · Additional beef stock, only if needed to cover the meat and maintain the braise

7. 7

   Step 7: When the meat is tender, lift the oxtail pieces onto a plate. Find and remove both bay leaves and all four whole cloves from the sauce. For the author’s thicker gravy, carefully purée the vegetables and sauce with an immersion blender. Leave the sauce chunky instead if preferred.

   Uses Tender oxtail in its vegetable braising sauce

8. 8

   Step 8: Return the cooked oxtail to the finished sauce and heat gently until the meat and gravy are hot throughout. Taste the sauce and add salt or black pepper if needed.

   Uses Tender meat lifted out before the optional sauce purée · Puréed or chunky gravy without the removed bay leaves and whole cloves · Salt, to taste, divided between seasoning the meat and finishing the sauce · Black pepper, to taste, divided between seasoning the meat and finishing the sauce

9. 9

   Step 9: Divide the hot stew into four portions. Potatoes, fries or another accompaniment can be served separately. For the author’s next-day option, cool the stew promptly in shallow containers and refrigerate at 4°C/40°F or below within 2 hours, or within 1 hour if the room is above 32°C/90°F. Keep it refrigerated overnight, then reheat the stew to 74°C/165°F throughout before serving.

   Uses Hot finished oxtail stew