RABO DE TORO
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.
Provided by Nita Ragoonanan
Categories Main Course
Time 5h30m
Number Of Ingredients 15
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)
An Andalusian main dish. This is certainly not a dish for anyone who is watching their fat intake, though if you'd like you can refrigerate it after making it, manually take out the congealed fat, and then re-heat it.
Provided by Annacia
Categories Stew
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 555.4, Fat 0.5, SaturatedFat 0.1, Sodium 48.5, Carbohydrate 29.4, Fiber 3.4, Sugar 10.9, Protein 2.5
RABO DE TORO ESTILO GADITANO (CáDIZ-STYLE OXTAIL STEW)
From Penelope Casas' book "Tapas: The Little Dishes of Spain". One of our favorites from this book. I don't make it often as it is quite rich, but when I do, I usually make a large batch and serve it as a meal along with some fresh bread and a green salad. Try to use a Spanish wine, if possible, and Spanish olive oil if you can find it, for the most authentic flavor. Times are estimates; numbers of servings are for tapas/appetizers. A hearty choice for a tapas party.
Provided by Halcyon Eve
Categories Meat
Time 4h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 122.1, Fat 9.3, SaturatedFat 1.3, Sodium 131.2, Carbohydrate 5.2, Fiber 0.4, Sugar 0.9, Protein 1.6
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