Spanish Oxtail Stew (Rabo de Toro)

Ingredients:

3 pounds oxtail (1.5 kilos)

4 to 5 tablespoons olive oil

1 medium onion, finely chopped

1 medium to large carrot, diced

1 stalk celery, finelly chopped

2 tablespoons tomato paste

1 teaspoon sweet smoked paprika

1/2 teaspoon hot smoked paprika

3/4 cup sherry

1 & 1/2 cups chopped tomatoes

2 to 2 & 1/2 cups stock

salt and pepper, to season

Instructions:

Season the chunks of oxtail with salt and pepper.

Place a deep pot (or Dutch oven) over medium-high heat, then add and heat the olive oil.

Once the oil is ready, start frying the meat.

(Note: Do this in batches to not overcrowd the pan.)

Brown them on all sides, remove from the pan, then set them aside.

Using the same pan, saute the chopped onions.

Once the onions are slightly softer, add the carrots and celery.

Cook for 4 to 5 minutes, stirring frequently.

Add the tomato paste, sweet and hot smoked paprika; then cook for at least 2 minutes.

Add the pieces of browned oxtail back into the pot.

Pour the sherry.

Mix and let at least half of the sherry evaporate.

(Note: It generally takes six to seven minutes.)

The remaining liquid should be noticeably thicker at this point.

Add the crushed tomatoes and stock.

Bring to a boil, then lower heat and simmer for 2.5 hours or until the meat becomes tender --- taste and adjust seasoning as desired.

Transfer your rabo de toro into plates and serve!

Notes

Cook's Tip #1: No need to use all the leftover oil from browning the meat. I typically remove two tablespoons of oil before adding the onions.

Cook's Tip #2: Add just enough stock to cover the meat --- start with no more than two cups, then add more as you see fit.

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