Oxtail with Tomato and Capers sauce

I’ve discovered oxtail stew when living in Madrid.

My Spanish friends loved making double entendres with the name of the dish, ‘rabo de toro’, as rabo, well, means tail for an animal, but also for a man.

I was in complete awe when I tasted oxtail for the first time. I’m a massive fan of stews but in France we no longer cook this delicacy.

Since then, I’ve learned how to cook it -adding French twist to it- and have found a way to make it nice and tender in my pressure cooker as well.

4 people
Preparation: 30 minutes

  • 1 kilo oxtail
  • 4 medium carrots
  • 2 branches celery
  • 8 mushrooms
  • 1 medium red onion
  • 1 garlic clove
  • 2 teaspoons capers
  • 1 tablespoon balsamic vinegar
  • 2 medium tins organic tomatoes
  • 1 big tablespoon tomato concentrate
  • 1 tablespoon sugar
  • a hint of paprika
  • 1 glass red wine
  • olive oil
  • salt, pepper

Chop the onion and garlic finely, and sweat in olive oil. Dice the carrots, the mushrooms and the celery finely and sweat for a few minutes. Put aside and brown the meat briefly on all sides.

Put the vegetables back. Add the tomato tins, tomato concentrate, capers, paprika, sugar, vinegar, salt and pepper and red wine.
Two options for cooking
In a traditional stewing pot: bring to boil for a few minutes and then cook on low heat for three and a half hour.
In the pressure cooker: let the pressure all the way up once, turn the heat off and leave on the hob until the pressure is gone. Repeat the process once.

In both cases, add a dash of olive before serving.

This time we served it with celeriac mash but it’s also lovely with pasta or boiled potatoes.


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