Rabo de toro
Serves 1
Directions
- 1Season the oxtail pieces with salt and freshly ground black pepper on both sides.
- 2Heat a pot over high heat with a generous splash of extra virgin olive oil and sear the oxtail pieces until golden brown on all sides.
- 3Remove the seared meat and set aside. In the same pot, add the chopped garlic, onion, carrot, and leek. Season with salt and pepper and cook until well caramelized.
- 4Add the tomato wedges to the pot, deglazing the bottom, and continue cooking for another 30 minutes.
- 5Pour in the red wine and let it cook for 5 minutes to reduce the alcohol.
- 6Place the oxtail back in the pot, add water to cover the meat, cover the pot, and simmer on low heat for three hours.
- 7Remove the tender meat from the pot. Separate the solids from the cooking liquid (broth) by straining or discarding the vegetables.
- 8Boil the remaining broth to reduce for 10 minutes.
- 9Stir in the butter until incorporated, then add the cornstarch diluted with a little water to thicken the sauce.
- 10Return the oxtail pieces to the sauce and simmer for a final two minutes.
Ingredients
- 3 kg rabo de toro
- 4 u cebolla
- 3 u zanahoria
- 1 u cabeza de ajos
- 1 u puerro
- 4 u tomate maduro, cortado en cuñas grandes
- 1 botella vino tinto
- agua mineral
- aceite de oliva virgen extra
- sal
- pimienta negra
- 1 cucharada maicena
- 30 gr mantequilla
