Place the oxtail back into the dutch oven. Add the beef broth until the oxtail is covered. If you need to top it off with a bit of water to ensure the oxtail is covered, that’s okay.
Cover and allow to simmer until carrots are tender. Add the tomatoes, and cook for another 5 minutes until a very chunky sauce forms. Heat the oil over a high heat in a large oven proof pot. You can also freeze oxtail for 6 months – again, just make sure it’s well wrapped to protect it from freezer burn. Carrot and parsnip mash – this slightly sweet mash is a great pairing with rabo de toro.
Oxtail is actually the tail of a bull or cow . There is not a lot of meat on the bone. It’s more gelatinous, which is why it needs to be cooked slowly.
As a result, the soup is super rich and filling. The Spanish oxtail stew recipe or rabo de toro recipe was prepared hundreds of years ago, as stewing was the only way to eat the generally tough meat of the oxtail. Rabo de Toro is a Spanish oxtail stew that takes long cooking at a low temperature. The red wine, sherry and vegetables create a decadent gravy. Many bars surrounding the Plaza de Toros in Madrid serve braised bull tail, although they are no longer able to use the tail of the just killed bull. Each restaurant has its own special recipe for Spanish bull tail stew, some using red wine, others opting for Andalusian sherry, or even a bit of brandy.
It is served at many fine dining restaurants, but also at traditional taverns. Add the oxtail and some of the sauce. Cook until the meat is warmed through and then add the tomato punto mean paste and some more of the sauce. You now need to leave the oxtail for at least a couple of hours, but check every now and then that the water is still covering the meat.
Pat the oxtail dry with kitchen towel and set aside to fully dry. Each region and restaurant has their own version of this hearty Spanish classic. Some purists stick to the original cut of meat used in days gone by – bull tail. In the pan’s oil, saute the leek, onion, garlic, red pepper, and tomato for about 10 minutes.
Oxtail (occasionally spelled ox tail or ox-tail) is the culinary name for the tail of cattle. Formerly, it referred only to the tail of an ox or steer, a castrated male. An oxtail typically weighs 2 to 4 lbs. Cook them for 5 minutes and add the diced pepper and carrots. Cook for 10 minutes, stirring occasionally.
Many bars surrounding the Plaza de Toros serve braised bull tail, although they are no longer able to use the tail of the just killed bull. Each restaurant has its own special recipe for Spanish bull tail stew, some using red wine, others opting for an Andalusian sherry. She lives with her husband, Eric, in Limerick, Ireland, after spending three years living in Spain. Together over the last 20 years, they have traveled to over 70 countries in search of the best food and drink. Amber also loves cooking at home, from traditional Spanish and Moroccan recipes to exploring dishes from Japan and Korea. She’s learned all of these recipes while traveling to classic culinary destination.