Rabo de toro

Method

Heat olive oil in a large heavy-bottomed pot and brown the oxtail pieces thoroughly on all sides, then set aside. In the same pot, soften the diced onions, carrots, and celery for 5 minutes, add minced garlic and paprika, and cook for a further minute. Deglaze with red wine, scraping up the browned bits, then return the oxtail and add the tomatoes, beef stock, bay leaves, thyme, peppercorns, and salt. Bring to a boil, then reduce heat and simmer gently for 2.5 to 3 hours until the oxtail is very tender and the meat falls easily from the bones. Remove the bay leaves and thyme sprigs, skim any excess fat from the surface, and adjust seasoning. Serve hot in deep bowls, ensuring each portion contains some of the tender meat and aromatic broth.