Rabo De Toro Recipe

step 1

• STEP 1.Preheat the oven to 300°. Season the oxtails with salt.

step 2

• STEP 2.In a large enameled cast-iron casserole, heat the olive oil over 
moderately high heat.

step 3

• STEP 3.Working in 3 batches, brown the oxtails for 7 to 10 minutes, 
turning occasionally.

step 4

• STEP 4.Transfer to a large plate.

step 5

• STEP 5.Remove all but 2 tablespoons of 
fat from the casserole.

step 6

• STEP 6.Add the onions, tomatoes, celery, carrot and garlic and cook over moderately high heat until just starting to brown, about 15 minutes.

step 7

• STEP 7.Stir 
in the wine and sherry, bring to a boil and cook for 10 minutes.

step 8

• STEP 8.Return the oxtails 
to the casserole.

step 9

• STEP 9.Add 8 cups of water along with the bay leaf and peppercorns.

step 10

• STEP 10.Bring to a boil, then cover and transfer to the oven.

step 11

• STEP 11.Braise, stirring the oxtails a few times, until very tender, about 3 1/2 hours.

step 12

• STEP 12.Let cool, then cover and refrigerate overnight. Skim the fat from the top of the stew.

step 13

• STEP 13.Gently reheat the stew over moderate heat.

step 14

• STEP 14.Transfer the oxtails to a large plate.

step 15

• STEP 15.Strain the sauce into a large bowl, pressing on the solids.

step 16

• STEP 16.Discard the solids. Return 
the sauce to the casserole and bring to 
a boil, then simmer for about 10 minutes, until slightly thickened.

step 17

• STEP 17.Season with salt.

step 18

• STEP 18.Return the oxtails to the sauce and simmer until warm.

step 19

• STEP 19.Transfer the oxtails and sauce to bowls, garnish with celery leaves and serve with bread.

step 20

step 21