Main course

Rabo de Toro

A dish that braises oxtail slowly in red wine with onion, carrot, leek, tomato, and spices until the meat releases from the bone.

What you’ll need

• Oxtail: 1800 g
• All purpose flour: 50 g
• Olive oil: 70 ml
• Yellow onions: 400 g
• Carrots: 250 g
• Leek: 200 g
• Garlic: 5 cloves
• Tomato puree: 250 g
• Dry red wine: 750 ml
• Beef stock: 500 ml
• Bay leaves: 2 pieces
• Whole cloves: 3 pieces
• Black pepper: 2 g
• Salt: 14 g
• Thyme: 4 sprigs

How to make it

1. Pat the oxtail dry, season with salt and pepper, and coat thinly in flour. Shake off excess so the sauce does not taste floury.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.