Braised Oxtail in Red Wine | Rabo de Toro Estofado

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

oxtail

🥗Healthier: beef shank

💰Cheaper: brisket

Beef shank is leaner and more affordable.

Peel the skin off the celery, carrot, outer layer of the leek, Spanish onion, and clove of garlic using a knife, hands, or a peeler.

Dice the vegetables coarsely in diagonal shapes, about 3 cm pieces.

Grate the tomato or finely chop it or blend it into a fine puree.

Sprinkle flour over the oxtail and toss lightly to coat.

Heat Spanish extra virgin olive oil in a large heavy-based casserole dish over high heat.

Brown the oxtail pieces on all sides for about 10 minutes, ensuring they retain their juices.

Set the browned oxtail aside.

Add the diced onion, carrots, leek, and garlic to the same pan and cook, stirring for about 10 minutes until they are fairly dark in color.

Add the dry spices, bay leaf, and chopped tomatoes to the pan and cook down for about 5 minutes until a thick paste forms.

Return the oxtail to the pan and stir to combine with the vegetables.

Pour in the brandy and flambé quickly with matches, seasoning with a little salt.

Pour in the red wine and flambé again for added flavor.

Reduce the wine and add sprigs of rosemary and enough water to cover the ingredients, being careful not to add too much water.

Stir to combine and deglaze the pan.

Create a cartouche with parchment paper by wetting it and scrunching it, then place it on top of the dish.

Cover with the lid and slow cook at 160°C for about 3 and 1/2 to 4 hours until tender.

For stovetop cooking, keep on the lowest heat and stir occasionally to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary