Oxtail stew (rabo de toro) with chips

Ingredients for 4 portions

• 2 kgOxtail, cut into pieces
• to tasteSalt
• to tasteBlack pepper
• 3 tbspPlain flour
• 4 tbspOlive oil
• 2Yellow onions, chopped
• 2Carrots, sliced
• 1Bell pepper, red, chopped
• 1Italian green pepper, chopped
• 4 clovesGarlic, chopped
• 2Tomatoes, grated
• 500 mlRed wine
• 2Bay leaves
• 500 mlBeef stock

On the side

• 1 kgPotato, floury
• 4 tbspOlive oil, for frying

Method

1. Season the oxtail pieces with salt and pepper and dust them with flour.
2. Heat the oil in a large, heavy casserole and brown the oxtail in batches over a high heat until coloured all over. Lift out.
3. In the same pan, soften the onion, carrot, peppers and garlic over a medium heat for about 15 minutes, until soft.
4. Add the grated tomato and cook for 5 minutes.
5. Return the meat to the pan, pour in the wine and boil for 5 minutes to cook off the alcohol.
6. Add the bay leaves and pour in the stock so the meat is almost covered. Cover and simmer gently for about 3 hours, until the meat comes away from the bone. Turn the pieces now and then and add a little water if needed.
7. Peel the potatoes, cut them into chips, rinse and dry them thoroughly.
8. About 20 minutes before the stew is ready, heat plenty of oil, about 3 cm deep, in a deep frying pan to 175 °C and fry the chips in batches for 8–10 minutes, until golden. Drain and salt.
9. Lift out the meat and remove the bay leaves. Blend the sauce smooth with a stick blender, return the meat and season with salt.
10. Serve the oxtail in its sauce with the chips.

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