Rabo de Toro – Spanish Oxtail Stew

Ingredients

• 4 lbs. Oxtail
• Sea Salt
• 1 tbsp. Extra Virgin Olive Oil
• 2 cups chopped yellow onion
• 1 cup chopped carrot
• 1 cup chopped celery, plus celery leaves, for garnish
• 1 cup chopped red bell pepper
• 1 tbsp. Minced Garlic
• 3 tbsp. all-purpose flour
• 1 bottle Spanish red wine
• 1 packet Powdered Beef Flavored Bouillon
• 1 can Tomato Sauce
• 2 Bay Leaf
• 1 bag GOYA® Straight Cut French Fried Potatoes, prepared

Instructions

1. 1

   Preheat oven to 300°F. Pat oxtail dry with paper towels and season all over with salt. Heat oil in large heavy-bottom pot over medium heat. Working in batches, sear oxtail on both sides until golden-brown, about 6 to 8 minutes. Transfer to a plate and set aside.

2. 2

   Add onions, carrots, celery and pepper to pot with oil. Reduce heat to medium and cook vegetables, stirring occasionally, until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until no lumps remain, about 1 minute.

3. 3

   Stir in red wine, beef bouillon mixture, tomato sauce and bay leaves. Bring to boil, scraping up any brown bits from the bottom of the pan. Return seared oxtail to pot. Cover with lid and transfer to oven. Braise, until oxtail is very tender, about 3 hours and 30 minutes. Discard bay leaves and skim fat from top of cooking liquid. Strain sauce through a fine-mesh strainer to remove vegetables. (Alternatively, leave the vegetables in for a more rustic, simple version.)

4. 4

   Remove oxtail and transfer to serving plates. Transfer pot with cooking liquid to the stove. Cook over medium-high heat, stirring occasionally, until sauce thickens, about 5 to 8 minutes. Spoon sauce over oxtail. Garnish oxtail with celery leaves and serve with fries.