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

Rabo De Aragon Recipe

Inspired by Aioli Bodega Espanola
Time3h 10m
Serves4

Slow cooking oxtail in red wine vinegar & aioli

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Ingredients

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Main Ingredients

For the Aioli

Method

Main Cooking Directions

  1. 1

    Prepare the Oxtail

    Season the oxtail pieces with salt and black pepper. Set aside.

  2. 2

    Sauté Vegetables

    In a large pot, heat a bit of oil over medium heat. Add chopped onions, carrots, and celery, and sauté until softened, about 5-7 minutes.

  3. 3

    Add Garlic and Herbs

    Stir in minced garlic, bay leaves, and thyme. Cook for another 2 minutes until fragrant.

  4. 4

    Brown the Oxtail

    Add the seasoned oxtail to the pot and brown on all sides for approximately 10 minutes.

  5. 5

    Deglaze with Red Wine Vinegar

    Pour in the red wine vinegar, scraping up any browned bits from the bottom of the pot. Bring to a simmer.

  6. 6

    Slow Cook

    Cover the pot and reduce the heat to low. Cook for about 2.5 to 3 hours, or until the oxtail is tender and falling off the bone.

Aioli Preparation Directions

  1. 7

    Combine Ingredients

    In a bowl, whisk together the egg yolk, minced garlic, and lemon juice until well combined.

  2. 8

    Add Olive Oil

    Slowly drizzle in the olive oil while continuously whisking until the mixture thickens and emulsifies. Season with salt to taste.

  3. 9

    Serve

    Serve the aioli alongside the oxtail, allowing guests to add as desired.

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