Rabo de Toro

The boys have never had a problem with eating oxtails, this might have changed things a bit.

Snacks while we wait.  Finally, tomatoes!

Potatoes roasted with olive oil.

From Menu del Dia:  Heat 1/4 cup olive oil med low.  Add 4 pounds oxtails and coat with oil.  Add 2 chopped onions, 1 head garlic (separated into cloves, but with skins left on), 2 chopped tomatoes, 2 chopped dried red peppers (next time I will use more) and a pinch of salt and pepper.  Stir well.  Cook about 20 minutes (until it is starting to color), then add 3 med sliced and peeled carrots, 3/4 tsp dried thyme and 1 1/2 cup red wine. Raise the heat and let bubble gently 15 minutes.  Add enough boiling water to cover the meat, lower heat to simmer and cooking 90 minutes, stirring occassionally.  Remove lid and cook another 90 minutes or until meat is falling off bone.  At this point there was a lot of fat on top (see pic below), so we put it in the fridge for 30 minutes, then skimmed the fat off.  We then took the meat out and reduced the sauce to about 1/3 cup.  Season with salt and pepper.  Turn off heat and stir in 1 tbsp butter.  Pour over meat.  Add chopped parsley.