In a large pot or caldero, heat oil over medium-high heat. Sprinkle oxtail with salt and pepper. Add meat to the pot and brown on all sides. Lower the heat to medium-low and simmer until tender, about 1 and a half hours, checking and adding more water as needed. Vegetables for this recipe include yellow onion, garlic, carrots, celery, leek, and red pepper.
Do this in batches, setting aside the browned pieces on a plate as you go. Today rabo de toro is considered a delicacy in Spain. It used to be a cheap cut of meat, but nowadays can be quite expensive. It is served at many fine dining restaurants, but also at traditional taverns. Later, I learned my mother-in-law, Antonia, made an excellent version. Her rabo de toro recipe changes slightly each time, depending on the wine she might have open, and sometimes she’ll add pearl onions to the dish as well (a great idea!).
They come out a little more blonde than they do when they are cooked in the oven, but are still delicious. At medium to low heat, in a Dutch oven cook the oxtails with NO oil; it will release its own fat. Add salt and pepper to taste before pouring the sauce over the cooked oxtail.
Cook until softened and starting to brown (15-20min). Put the olive oil in the IP and press the Saute button. When baseball pitching accessories the oil is hot, lightly coat each oxtail piece in the seasoned flour and brown well, all over, in the oil.
You can make this slow cooker oxtail soup in advance. In fact, it’s actually even better when made a day in advance. This is because it gives the stew a longer time to develop flavors and as the soup chills it causes all of the fats to solidify and float to the top of the soup. Once the vegetables are softened and browned, add in the tomato puree and season the pan with salt and pepper. Let cook for another 5 minutes over medium heat.
Slow cooker – it’s not necessary of course, but a slow cooker is an optional way of cooking this sumptuous stew. With the thickened sauceFor extra thickness, you can add an additional tablespoon of flour and stir until dissolved. If adding flour, it’s best to return the dutch oven to the stovetop to allow the sauce to warm. Cook chorizo in a heated small frying pan until browned and crisp; drain on paper towel.