Rabo de buey estofado a fuego lento

Ingredientes

• 4 lb (2kg) Oxtail
• 4 large carrots (peeled and finely chopped)
• `1 onion (finely chopped)
• 2 stalks celery (finely chopped)
• 5 garlic cloves (finely chopped)
• 3 Bay Leaves
• 2 sprigs rosemary
• 1 cup red wine
• 14 ox (400g) chopped tomatoes
• 4 cups beef stock
• salt and pepper (to taste)

Preparación

1. 1

   Season the oxtail generously with salt. In a large pot set over high heat, brown the oxtail in batches.

2. 2

   Remove and set aside. Add the onions, celery and carrots to the same pot and cook until golden and just starting to soften. Add the garlic and herbs and sauté for another minute.

3. 3

   Add the red wine and allow to reduce slightly then pour in the tomatoes and beef stock.

4. 4

   Add the oxtail back to the pot then pour in the stock - enough to cover the meat. Season generously with salt and black pepper.

5. 5

   Bring up to a boil then reduce the heat, cover and simmer gently for 3-4 hours until the oxtails are pull-apart tender. Alternatively, place in the oven at 160ºC/320ºF. Check every 45 minutes if the oxtail needs more stock and top up as needed.Optional: To thicken the sauce, remove the lid and allow to simmer uncovered for the sauce to reduce for 30-45 minutes.

6. 6

   Serve the soft oxtail with mashed potatoes, polenta or rice.