Jul 14 2026
Restaurants›Aioli Bodega Espanola›Rabo Aragon Recipe

Rabo Aragon Recipe

Inspired by Aioli Bodega Espanola
Time4h
Serves6

Slow cooked oxtail in red wine vinegar & aioli

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Ingredients

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Main Ingredients

Aioli Ingredients

Method

Main Cooking Directions

  1. 1

    Prepare Oxtail

    Trim excess fat from the oxtail and cut it into large pieces if necessary. Season with salt and black pepper.

  2. 2

    Sear the Oxtail

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the oxtail pieces and sear until browned on all sides, about 5-7 minutes. Remove and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add chopped onion, carrots, celery, and garlic. Sauté for about 5 minutes until they start to soften.

  4. 4

    Add Oxtail and Liquid

    Return the oxtail to the pot, pour in the red wine vinegar and beef stock, and add bay leaves and thyme. Bring to a simmer.

  5. 5

    Slow Cook

    Cover the pot and reduce heat to low. Cook for 3-4 hours until the oxtail is tender and falling off the bone.

  6. 6

    Final Seasoning

    Taste and adjust seasoning with additional salt and pepper if needed.

Aioli Directions

  1. 7

    Prepare Aioli Base

    In a bowl, whisk together egg yolks and crushed garlic clove until smooth.

  2. 8

    Emulsify

    Slowly drizzle in olive oil while continuously whisking until the mixture thickens and becomes creamy.

  3. 9

    Add Flavor

    Stir in lemon juice and salt. Adjust seasoning to taste.

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