Dinner · 160 min · spanish

Rabo de Toro

A Spanish dinner built around oxtail and red wine — on the table in 160 minutes. At 720 calories and 46g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 3 lbs Oxtail
• 2 cups Red wine
• 2 Onion
• 2 Carrots
• 2 tbsp Flour
• 2 Bay leaves
• 3 tbsp Olive oil
• 2 cups Beef stock

Steps

1. Season the oxtail pieces and dust them lightly with flour; sear in olive oil in a heavy pot until crusted dark brown on all sides, about 12 minutes — color here is flavor later.
2. Remove the meat and soften the chopped onion and carrots in the same pot for 10 minutes, scraping up the browned bits.
3. Pour in the red wine and boil 2 minutes to cook off the raw alcohol edge.
4. Return the oxtail, add the stock and bay leaves, and braise at the gentlest simmer, covered, for 2.5-3 hours until the meat threatens to fall off the bone.
5. Lift out the meat and strain the sauce, skimming the fat; reduce it until it coats a spoon.
6. Serve the oxtail over the glossy sauce with crusty bread.

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