Red wine rabo de toro oxtail stew
Oxtail pressure-cooked with red wine and vegetables, served in its blended sauce.
Active time45 min
Cooking1 h 45 min
Total2 h 30 min
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Ingredients
- 1 parsley sprig
- 2 carrots
- 1 bay leaf
- 2 garlic cloves
- 2 onions
- 1 leek
- 1 green pepper
- 1200 g raw bone-in oxtail cut into sections
- 500 ml ready-to-use meat stock
- 30 g wheat flour
- 60 ml extra virgin olive oil
- 1 pinch of ground black pepper
- 400 ml plain tomato sauce
- 2 pinches of fine salt
- 200 ml dry red wine
- 2 cloves
Preparation
Peel and chop onions, carrots and garlic. Trim and wash leek and deseed pepper, then chop. Heat 30 ml of oil in the pressure cooker, add all vegetables and 1 pinch of salt and soften for about 15 min, stirring.
2 carrots2 garlic cloves2 onions1 leek1 green pepper60 ml extra virgin olive oil2 pinches of fine salt- knife
- chopping board
- vegetable peeler
- pressure cooker and its instructions
- spoon
Meanwhile pat oxtail dry, season with 1 pinch of salt and all the pepper and coat lightly in flour. Discard excess coating flour. Heat remaining 30 ml of oil in a frying pan and brown sections in batches for about 15 min altogether. Transfer to the cooker with vegetables.
1200 g raw bone-in oxtail cut into sections30 g wheat flour1 pinch of ground black pepper- plate
- nonstick frying pan
- kitchen tongs
- pressure cooker and its instructions
Add wine, cloves and bay. Boil for about 3 min, then add all stock and tomato sauce. Stir, close the cooker respecting its fill and liquid limits and cook for about 60 min once under pressure, following its instructions. Release pressure as directed before opening and check meat is tender. Extend if needed.
1 bay leaf500 ml ready-to-use meat stock400 ml plain tomato sauce200 ml dry red wine2 cloves- pressure cooker and its instructions
- spoon
Transfer oxtail to a dish. Retrieve all cloves and bay. Blend vegetables and juices with an immersion blender, return the meat and heat for about 5 min. Wash and chop the parsley. Serve the meat with all the sauce and parsley. Separate meat from bones at the table.
1 parsley sprig- plate
- pressure cooker and its instructions
- immersion blender
- spoon
- knife
- board
Allergens
- Celery
- Gluten
- Sulphites
Composition to check for: Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration