This unctuous oxtail stew is a proper winter warmer. It’s based on Rabo de Toro, a popular winter dish in Madrid and the colder parts of Spain. It takes a long time for the collagen in the tail to break down, so it’s ideal to cook in a slow cooker or crockpot.
The written recipe is here: http://www.keefcooks.com/oxtail-stew-rabo-de-toro-recipe/
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