Rabo de Toro
You can find oxtails at many supermarkets, but you can also braise any tough cut of beef this way. In Spain, traditionally, it’s bull’s tails (hence the Spanish name), and, surprisingly, it’s almost always made with white wine. It’s a simple enough recipe and one you can pretty much ignore while it cooks, especially if you put it in the oven. It’ll take a while. If you make this in advance, not only can you refrigerate it and skim the fat if you like, but you can remove the meat from the bone and use it in any stuffed dumpling, pasta, or vegetable. Having said that, it’s great served from the pot, with mashed potatoes. Other cuts of meat you can use here: short ribs, lamb shanks, chunks of boneless lamb or pork shoulder (which will be much faster) or beef chuck or brisket (which will be somewhat faster), bone-in chicken thighs (much quicker).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 300°F. Put the olive oil in a Dutch oven or flameproof casserole with a lid and place over medium heat. Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. Remove with a slotted spoon, add the meat, and turn the heat to medium-high. Cook, turning the chunks as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
Step 2
Turn the heat to medium and add the onion, carrots, and celery, along with some more salt and pepper, and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the garlic and cook for another minute. Add the wine and let it bubble for a minute, then return the meat and the bacon to the pan along with the bay leaves, thyme, and tomato. Stir.
Step 3
Cover and put in the oven; cook, checking after about an hour and adding more liquid if needed, for at least 2 hours, or until the meat is very, very tender—falling off the bone. Taste and adjust the seasoning. If the mixture is soupy, reduce the liquid over high heat until it is more like a sauce. Garnish and serve or cover and refrigerate for up to 2 days before reheating.
