Cooking time: 3-4hrs
2 oxtails, cut into portions (rabo de toro)
2 tbsps oil
2 medium-sized onions, peeled and sliced
4 medium-sized carrots, cut into chunks
2 cloves garlic, crushed
2 tbsps tomato purée (concentrado de tomate)
500ml stock (I mix “Marmite” with water)
150ml sherry (Pedro Jiménez)
Salt & black pepper
Bouquet Garni (I just use fresh thyme)
450g button onions, peeled
200g button mushrooms, washed
In a large casserole, brown the oxtail in the oil. Set aside and sauté the carrots and sliced onions in the same oil. Return the oxtail to the casserole. Blend the tomato purée, stock and sherry and pour over the meat and veg. Season and add the bouquet garni (or thyme).
Cover and cook gently on the hob (or in the oven) for 2-3hrs.
Sauté the button onions in the butter for 10mins, add the mushrooms and continue cooking for a further 7mins. Add to the meat and continue cooking for another hour or so, until the meat is tender. Taste and adjust seasoning if necessary before serving.
You could also add potatoes at the same time as the mushrooms and button onions if you wish, or serve with new boiled potatoes or even roast potatoes. I like all the options.