Rabo De Toro Recipe
Recipe information
Make Rabo De Toro in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Cooking Instructions
1. Searing the Oxtail
In a large heavy pot, heat the olive oil over medium-high heat. Season the oxtail with salt and black pepper, then sear on all sides until browned. Remove and set aside.
2. Sautéing the Vegetables
In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the whole garlic cloves and cook for another 2 minutes.
3. Deglazing the Pot
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes to reduce slightly.
4. Simmering the Stew
Return the seared oxtail to the pot. Add beef broth, bay leaves, thyme, and additional salt and pepper to taste. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 3 hours, or until the oxtail is tender and falling off the bone.
5. Final Touches
Remove the bay leaves before serving. Adjust seasoning if necessary. Serve hot with crusty bread or over mashed potatoes.
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