Rabo De Toro a La Jerezana – Ox Drag Jerez Style

Rating: 2.75 / 5.00 (8 Votes)

Total time: 45 min

Servings: 8.0 (servings)



1. cut the bull or oxtails into small pieces best from the butcher. Wash them with cold water.

Put the meat in a saucepan and pour enough water to cover the meat. Remove the peel from the onions and carrots. Chop the onions and slice the carrots. Add half of the onions, the kitchen herbs, a little celery salt and salt to the meat and let all’s bubble up.When foam forms on the surface, skim it off and then make the meat with the lid closed at a mild temperature 4 to 5 hours. Now remove the meat from the bones.

In the meantime, remove the skin from the garlic cloves and chop them. Finely dice the ham. Heat the oil, add the garlic, ham, remaining onions, bay leaf spice and a little paprika and sauté. Stir in the flour. When it starts to brown, add the red wine and a few tablespoons of cooking stock and stir the whole thing very well.

Season the sauce with salt, pour it over the meat and bring the dish to the table very hot.

Our tip: It is best to use fresh herbs for a particularly good aroma!

Related Recipes: