Rabo de Toro
- 1 tablespoon extra virgin olive oil
- 1/4 pound good-quality slab bacon, cut into small cubes
- 3 to 4 pounds oxtails, cut into 2-inch lengths
- Salt and black pepper to taste
- 1 large onion, chopped
- 2 carrots, roughly chopped
- 2 celery stalks, peeled and roughly chopped
- 1 head of garlic, excess papery skin removed, cut in half through its equator
- 1 cup dry white wine
- 2 bay leaves
- Several fresh thyme sprigs
- 1 medium to large tomato, cored and roughly chopped
- Stock or water as needed
- Chopped fresh parsley leaves for garnish
- Preheat the oven to 300F.
- Put the olive oil in a Dutch oven or flameproof casserole with a lid and place over medium heat.
- Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes.
- Remove with a slotted spoon, add the meat, and turn the heat to medium-high.
- Cook, turning the chunks as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes.
- Remove with a slotted spoon.
- Turn the heat to medium and add the onion, carrots, and celery, along with some more salt and pepper, and cook, stirring occasionally, until the onion softens, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the wine and let it bubble for a minute, then return the meat and the bacon to the pan along with the bay leaves, thyme, and tomato.
- Stir.
- Cover and put in the oven; cook, checking after about an hour and adding more liquid if needed, for at least 2 hours, or until the meat is very, very tenderfalling off the bone.
- Taste and adjust the seasoning.
- If the mixture is soupy, reduce the liquid over high heat until it is more like a sauce.
- Garnish and serve or cover and refrigerate for up to 2 days before reheating.
extra virgin olive oil, bacon, oxtails, salt, onion, carrots, celery stalks, garlic, white wine, bay leaves, thyme, tomato, water, parsley
Taken from www.epicurious.com/recipes/food/views/rabo-de-toro-386296 (may not work)