Spanish Food

  1. Home
  2. Food & Drink
  3. Spanish Food

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

By Lisa & Tony Sierra, About.com

1 of 6

Making Spanish Oxtails - Gather all Ingredients, Pans and Chop Onions

Oxtails - Rabo de Toro, Cut Onions

Oxtails - Rabo de Toro, Cut Onions

Lisa Sierra (c) 2008 Licensed to About.com

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.

Explore Spanish Food

About.com Special Features

Spanish Food

  1. Home
  2. Food & Drink
  3. Spanish Food
  4. Main Courses
  5. Beef Recipes
  6. How to Make Spanish Oxtails in Sherry Sauce Step-by-Step - Rabo de Toro - Recipe for Rabo de Toro

©2009 About.com, a part of The New York Times Company.

All rights reserved.