GOURMET’S CHOICE: RECIPE FOR RABO DE TORO
by Margaux Cintrano
RECIPE FOR OXTAIL STEW, 4 PEOPLE
1.5 Kilos Oxtail ( Ventas Market)
1 large onion
1 large red bell pepper
4 cloves of garlic minced finely
4 medium ripe red tomatoes
- leek sliced finely
- Bay leaves
- Glasses of White wine from Andalusia of choice
2 fresh thyme sprigs ( Fronds only. Can be purchased at El Corte Ingles Super Market in Preciados )
Extra Virgin Olive Oil
Salt and black pepper to taste
All purpose unbleached flour for coating meat
Bullfight at Las Ventas//Enrique Dans via Flickr, CC BY 2,0
INSTRUCTIONS
- Place a few tablespoons of Evoo in a large sauté or skillet.
- Dust coat the pieces of meat, with the all purpose flour.
- Sauté the oxtails in the Evoo until lightly Golden.
- Place the drained oxtails into a large casserole with beef stock, just covering the meat and put on high simmer uncovered.
- Sauté the leek, onion, bell pepper, tomatoes which have been peeled and de-seeded in the Evoo until just slightly tender.
- Add all the vegetables to the meat and the White wine. Place on low simmer until the meat starts to fall off the bone, approximately 2.5 hours covered. Now remove the cover, and continue simmering on low slow flame for 30 – 45 minutes longer.
- Occasionally, with wooden spoon stir lightly in a “clockwise” motion. Adjust salt and pepper to taste.
- Set the meat on a large platter.
- With an electric stand up mixer, blend the veggies and remaining stock after removing the Bay leaves. This shall be the sauce for the meat.
Oxtail served with potatoes and bread/Juanjo R via Flickr, CC BY-SA2.0
Serve the oxtail with fried potatoes, steak fries or potatoes of choice and crusty rustic country style Chapata bread.
Wine Suggestions: Ribera de Duero, 100% Tempranillo Oak Aged Red Wine and / or a Toro, Zamora, oak aged red wine. This dish calls for a noble nosed, full bodied red wine.
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Featured image/Javier Lastras via Flickr CC BY2.0
