Step 1

Season the chunks of oxtail with salt and pepper.

Step 2

Place a deep pot (or Dutch oven) over medium-high heat, then add and heat the olive oil.

Step 3

Once the oil is ready, start frying the meat.(Note:  Do this in batches to not overcrowd the pan.)

Step 4

Brown them on all sides, remove from the pan, then set them aside.

Step 5

Using the same pan, saute the chopped onions.

Step 6

Once the onions are slightly softer, add the carrots and celery.

Step 7

Cook for 4 to 5 minutes, stirring frequently.

Step 8

Add the tomato paste, sweet and hot smoked paprika; then cook for at least 2 minutes.

Step 9

Add the pieces of browned oxtail back into the pot.

Step 10

Pour the sherry.

Step 11

Mix and let at least half of the sherry evaporate. (Note:  It generally takes six to seven minutes.)

Step 12

The remaining liquid should be noticeably thicker at this point.

Step 13

Add the crushed tomatoes and stock.

Step 14

Bring to a boil, then lower heat and simmer for 2.5 hours or until the meat becomes tender --- taste and adjust seasoning as desired.

Step 15

Transfer your rabo de toro into plates and serve!