Name: Oxtail Stew (Guiso de Rabo de Toro)
Yield: Serves 4–6
Cuisine: Spain
Ingredients: Freshly ground black pepper; 2kg (4½lb) oxtail, chopped into pieces (don’t forget to remove excessive fat); 1 teaspoon paprika; 50g (2oz) lard; 1 sprig of fresh thyme; 2 sprigs of fresh parsley; 2 bay leaves; 250ml (8fl oz) dry white wine; 600ml (1 pint) beef stock; 2 medium onions, chopped; A dash of Pernod or anis (optional); Salt; 2 tablespoons olive oil; 2 cloves of garlic, chopped; 2 sticks of celery, chopped; 2 large carrots, sliced; 2 tablespoons plain flour

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

There is a delightful restaurant perched on the side of a hill in the tiny village of San Prudencio in the Basque Country, where we stopped for Sunday lunch. I had a great plate of oxtail, but for me it was a little spoilt because they had added a bit of Pernod, Pastis or anis. Unless you are passionately fond of anis I wouldn’t put any in.