Rabo de Toro
Rabo de Toro - жаркое из бычьих хвостов
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Ingredients

4 lbs. oxtail
1 large onion, chopped
5 cloves garlic, chopped.
1 carrot, thinly sliced
2 large tomatoes, chopped
2 green bell peppers, seeded and chopped.
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dried rosemary leaves
1/2 tsp. paprika
8 peppercorns
2 bay leaves
a few strands of saffron (optional)
2 cups amontillado sherry or dry white wine.
2 cups meat stock (about)
olive oil for frying


Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside.

Brown the onion and garlic in the remaining oil until golden. Return the oxtails to the pan. Add vegetables, herbs and spices and stir to combine. Add the sherry and only enough stock to cover the meat. Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced. If the sauce is still too liquid, uncover and boil rapidly for a few minutes.