Rabo de Toro

Pat the oxtail pieces dry and season generously with salt. Heat the olive oil in a large Dutch oven over high heat until smoking. Brown the oxtail in batches of 4–5 pieces for 3 minutes per side until deeply coloured. Remove to a plate.

Reduce heat to medium. In the same pot, cook the onion, carrot, and celery for 8 minutes until softened. Add the garlic and pimenton, stir for 30 seconds.

Add the tomatoes and cook for 5 minutes until partially broken down. Add the red wine, raise heat, and let it boil for 3 minutes to cook out the alcohol.

Return the oxtail to the pot. Add the stock, bay leaves, and peppercorns. The liquid should come halfway up the meat.

Bring to a boil, then cover and place in a preheated oven at 160°C for 2.5 to 3 hours until the meat pulls easily from the bone.

Leave to cool, then refrigerate overnight. Next day, lift off the solidified fat. Reheat gently. Remove the oxtail pieces, pass the sauce through a fine sieve, pressing firmly, and return both sauce and meat to the pot. Serve hot.