Oxtail stew

Rabo de buey

This classic stew from the inland region of Asturias can also be found on the menu down south in Andalusia, where it is more commonly made using bull’s tail. That said, and depending on where you live, you may not find oxtail or bull’s tail easy to come by. In which case osso bucco, which is veal knuckle, will taste similar and give the same melt-in-the-mouth texture when slow-cooked.

SERVES 4

1 large brown onion, finely diced

3 garlic cloves, finely diced

1 teaspoon sea salt flakes

olive oil, for frying

8–10 large oxtail pieces

2 tablespoons plain (all-purpose) flour

750 ml (26 fl oz/3 cups) full-bodied red wine (preferably a Rioja Crianza)

1 tablespoon tomato paste (concentrated purée)

2 dried bay leaves

2–3 dried thyme sprigs

chopped flat-leaf parsley, for garnishing

Sauté the onion, garlic and salt in a dash of the olive oil in a frying pan over medium heat. Remove the mixture from the pan and set aside.

Season the meat on all sides and lightly coat in flour, shaking off any excess. Heat a large dash of oil in a large saucepan over high heat. Fry the meat pieces to seal in the juices and brown on all sides. Pour in the wine and scrape the residual flour and browned juices from the base of the pan.

Return the onion and garlic to the pan, with the tomato paste and bay leaves. Crumble in the thyme leaves. Stir to combine and bring to the boil. When boiling, reduce the heat to low and simmer for 1½–2 hours, stirring regularly.

The stew is ready when the meat easily falls away from the bone when gently squeezed. If the sauce is not thick enough, transfer the meat to a serving plate and cover with foil. Increase the heat to medium-high and reduce the sauce to your liking.

Serve with the sauce and the parsley scattered over.