Andalucia Life Recipe - Rabo de Toro

Rabo de Toro a la Ronda

It took a number of visits to Ronda to sample their Rabo de Toro to get this recipe just right. I hope you agree it was worth it.

Ingredients (Serves 4)

2kg oxtail pieces
2 tablespoons plain flour
½ teaspoon salt
pinch black pepper
4 tablespoons olive oil
2 medium onions, chopped
2 cloves garlic, chopped
2 large carrots, chopped
2 sticks celery, chopped
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dulce paprika
1 bottle red wine
600ml beef stock

Method

Put the oxtail pieces, flour, salt and pepper in a freezer bag or similar and swish them around to coat the meat with the flour mix.

Heat the oil in a large casserole and brown the oxtail pieces all over. Do this in batches.

Remove the meat and put all the vegetables in the hot oil. Cook for 5 minutes until they are softened but not brown.

Return the oxtail to the casserole with the herbs, paprika and wine. Use the stock to bring the liquid level just over the meat, as little as possible.

Bring to a simmer then put the lid on and put the casserole in the oven at 1500C for 4 hours. At the end of this time check to see if the meat is falling off the bone. If not, check the liquid level. Put a little more stock in if required and put the casserole back in the oven for another hour.

When the meat is succulent, tender and only just clinging to the bone carefully remove the oxtail from the casserole.

Let the liquid settle and skim off any excess fat. Then put the liquid and vegetables in a food processor or push through a sieve until you have a slightly thickened sauce.

Put the oxtail back in the sauce and keep warm until you are ready to serve.

Serve with mashed potatoes, a green vegetable and a bottle of good red wine.