Rabo de toro is a Spanish oxtail stew that is slow cooked for delicious fall-off-the-bone meat that is infused with red wine, garlic, and thyme aromas.
In a large Dutch oven, heat 6 tablespoons extra-virgin olive oil over medium heat. When the oil is hot, add the onion and garlic.
Cover the Dutch oven, lower the heat and simmer the stew for 4 hours over low heat.
Strain all the sauce and vegetables in a chinois (fine sieve) and crush everything to obtain a finer sauce.