Rabo de Toro

Name: Rabo de Toro
Yield: makes 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1/4 pound good-quality slab bacon, cut into small cubes; 3 to 4 pounds oxtails, cut into 2-inch lengths; Salt and black pepper to taste; 1 large onion, chopped; 2 carrots, roughly chopped; 2 celery stalks, peeled and roughly chopped; 1 head of garlic, excess papery skin removed, cut in half through its equator; 1 cup dry white wine; 2 bay leaves; Several fresh thyme sprigs; 1 medium to large tomato, cored and roughly chopped; Stock or water as needed; Chopped fresh parsley leaves for garnish

December 14, 2011

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).

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