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
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 ENCENDIDO (CUBAN OXTAIL STEW)
Great basic recipe for Cuban-style oxtail stew.
Provided by goodmoodfood
Categories Soups, Stews and Chili Recipes Stews Beef
Time 16h49m
Yield 8
Number Of Ingredients 17
Steps:
- Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
- Drain oxtails, discarding all but 1/2 cup of the marinade.
- Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
- Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
- Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.
Nutrition Facts : Calories 785.2 calories, Carbohydrate 23 g, Cholesterol 251.6 mg, Fat 41.8 g, Fiber 4.1 g, Protein 72.9 g, SaturatedFat 14.3 g, Sodium 2008.4 mg, Sugar 7.9 g
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