Spanish Oxtails with Vegetables and Sherry Sauce Step-by-Step - Rabo de Toro

Ingredients

• 3 yellow or white onions
• 4-5 Tbsp Spanish olive oil
• 5 carrots, (approximately 1 lb.)
• 6 cloves garlic
• 1/2 green bell pepper
• 2 stalks celery
• 3 ripe tomatoes
• 4-5 Tbsp Spanish olive oil
• 4 lbs. oxtails
• 2 bay leaves
• 3 cups (24 oz) dry sherry
• salt and pepper to taste

Preparation Time: 20 Minutes to Chop Vegetables

Cooking Time: 1 Hour, 15 Minutes with Pressure Cooker

Servings: This oxtail recipe makes 4 servings.

Note: Since oxtail meat is not soft unless simmered for hours, this recipe uses a large pressure cooker to reduce the cooking time to approximately 1 hour. It must be at least 6 liters in size. If you do not use a pressure cooker, the cooking time will be 2-3 hours.

Preparation:

Gather all ingredients above, a large frying pan and pressure cooker.

Peel and coarsely chop the three onions.

• Making Spanish Oxtails - Gather all Ingredients, Pans and Chop Onions
• Making Spanish Oxtails - Prepare the Vegetables
• Making Spanish Oxtails - Saute the Onions
• Making Spanish Oxtails - Brown the Oxtails, Then Rest of Ingredients
• Making Spanish Oxtails - Cook 1 Hour in Pressure Cooker
• Making Spanish Oxtails - Serve with Sauce and Potatoes