Rabo de Toro Cordobés (Córdoba Oxtail Stew)

• 2 tbsp Extra virgin olive oil
• 1.2 kg Oxtail, bone-in pieces
• 2 tsp Fine sea salt
• 1 tsp Black pepper, freshly ground
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 500 ml Red wine, dry
• 600 ml Beef stock
• 2 pieces Bay leaves, dried

1. Pat the oxtail dry and season all over with the fine sea salt and black pepper. Peel and finely chop the yellow onion, peel and slice the carrot, slice the celery, and peel and lightly crush the garlic cloves.
2. Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Brown the oxtail in batches for 8–10 minutes, turning until well coloured, then transfer to a plate.
3. Reduce the heat to medium and add the onion, carrot and celery to the pot. Cook for 8–10 minutes, stirring, until softened and lightly golden.
4. Stir in the garlic and cook for 1 minute until fragrant. Add the tomato purée and cook for 2 minutes, stirring, to deepen its flavour.
5. Pour in the red wine and bring to a lively simmer, scraping up any browned bits from the base of the pot. Simmer for 10–12 minutes until reduced by about a third.
6. Return the oxtail to the pot and add the beef stock and bay leaves. Bring to a gentle simmer, then cover and cook on low for 2 hours 45 minutes to 3 hours, turning the pieces once or twice, until the meat is very tender and nearly falling from the bone.
7. Uncover and simmer for 10–15 minutes to thicken the sauce to a glossy consistency. Taste and adjust with a little more fine sea salt and black pepper if needed, then serve hot.

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