Rabo De Toro Oxtail Stew From Spain Food

RABO DE TORO

Steps:

• Allow the pieces of meat to rest at room temperature for 30 minutes before cooking.
• Generously coat the pieces of oxtail with flour. Remove the excess flour.
• Heat 6 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the pieces of oxtail.
• Brown the meat on all sides. Remove the meat from the pan and set aside.
• 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.
• Brown for 5 minutes and add the bell pepper and carrots.
• Brown for 10 minutes, stirring regularly.
• Add the leeks, bay leaves and thyme to the pan and sauté for another 10 minutes, stirring regularly.
• Add the tomatoes and continue cooking for 15 minutes.
• Add the red wine, stir well and add the reserved meat.
• Cook over medium-high heat, uncovered, for 10 minutes.
• Cover the Dutch oven, lower the heat and simmer the stew for 4 hours over low heat.
• After these 4 hours, remove the pieces of meat that should be very tender and prepare the sauce with the vegetable stew.
• Strain all the sauce and vegetables in a chinois (fine sieve) and crush everything to obtain a finer sauce.
• Pour the sauce into the pan and put the meat in it.
• Cook covered for 5 minutes.
• Serve with simmered or sautéed potatoes.

RABO DE TORO (OXTAIL STEW FROM SPAIN)

Steps:

• Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside.
• Brown the onion and garlic in the remaining oil until golden.
• Return the oxtails to the pan.
• Add vegetables, herbs and spices and stir to combine.
• Add the sherry and only enough stock to cover the meat.
• Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced.
• If the sauce is still too liquid, uncover and boil rapidly for a few minutes.

RABO DE TORO (OXTAIL STEW) RECIPE

Steps:

• Heat oil in a large saucepan over med-high heat. When hot add the oxtail and brown the pieces all over. Add some salt and pepper while it's cooking, not before.
• Remove the oxtail and add the onion, celery, and carrots - and leeks, if you've taken my advice.
• Add a dash of sherry and scrape the browned bits of meat off the bottom of the pan as the sherry evaporates. If you don't have browned bits, you've not cooked the oxtail at a high enough heat.
• After the mix starts to colour, add the garlic, parsley stems, the peppercorns, the sweet paprika and hot paprika or dried red chilli flakes, and then, after a couple of minutes, the oxtail.
• Add the Rioja. Yes, that means the whole bottle. Drink the sherry if you want a tipple.
• At this stage you'll probably need to add water to cover all of the oxtail - this is important so that the oxtail cooks properly.
• Bring to a decent simmer and reduce the heat to low.
• You now need to leave the oxtail for at least a couple of hours, but check every now and then that the water is still covering the meat.
• At two hours the meat should be cooked to the stage where it falls off the bone when provoked. If not, leave it on low heat until it does.
• When it's ready, remove the oxtail pieces from the sauce and place them in a well-sealed container ready for the fridge. Strain the sauce through a sieve (it doesn't have to be too fine) and pour it over the meat. When it's cooled, refrigerate overnight.
• On day two, heat the olive oil over a medium heat in a large saucepan and add the onion and carrot, cooking until they have colour.
• Add the oxtail and some of the sauce. Cook until the meat is warmed through and then add the tomato paste and some more of the sauce.
• Check the sauce for seasoning; you may need to add some salt at this stage.
• Cook this for 15 minutes or so, adding some more of the sauce as you go. If you don't have enough sauce for a nice pool around the oxtail when you serve, you may regret it - it should be delicious!
• Check the seasoning again before serving with the fried potatoes.

ESTOFADO DE RABO DE TORO (SPANISH OXTAIL STEW)

Steps:

• Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat; brown oxtail, about 3 minutes per side.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion, carrots, leek, and garlic. Cook and stir until tender and beginning to brown, about 5 minutes.
• Pour vegetable mixture into Dutch oven with the oxtail. Add red wine, tomatoes, thyme, and bay leaves; stir to combine. Bring stew to a boil until alcohol from red wine evaporates, about 3 minutes. Add enough water to cover, bouillon cube, salt, and pepper. Reduce heat to low and simmer, stirring occasionally, until meat falls away from bone, about 4 hours. Remove oxtail from stewing liquid.
• Melt butter in a skillet over medium heat. Whisk in flour to form a thick paste; cook and stir until flour turns light brown, about 15 minutes. Whisk in stewing liquid and bring to a boil; simmer until thickened to stew consistency, 2 to 3 minutes. Pour stew over the oxtail to serve.

RABO DE TORO ESTILO GADITANO (CáDIZ-STYLE OXTAIL STEW)

Steps:

• Combine everything in a Dutch oven or saucepot. Bring to a boil, cover, reduce heat, and simmer until oxtail is very tender, about 3 1/2-4 hours.
• Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot.
• Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed.
• Gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot.
• Cover and cook about 20 minutes longer over low heat.
• May be prepared ahead; reheat before serving.