Rabo de Toro

Ingredients

• 4 pounds oxtails, cut into 1-inch pieces
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 2 large Spanish onions, chopped
• 4 Roma tomatoes, chopped
• 4 celery stalks, chopped, plus leaves for garnish
• 1 large carrot, chopped
• 1 head of garlic, cloves crushed
• 1 bottle medium-bodied red wine, such as Rioja
• 2 cups oloroso sherry
• 1 bay leaf
• 1 tablespoon black peppercorns
• Bread, for serving

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