Rabo De Toro Oxtail Stew From Spain Recipes

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RABO DE TORO



Rabo de Toro image

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

3 lb oxtail (, cut into thick slices)
2 onions (, chopped)
3 medium carrots (, diced)
1 red bell pepper (, diced)
5 cloves garlic (, chopped)
4 tomatoes (, ripe, peeled, seeded and crushed)
1 leek (, roughly chopped)
2 bay leaves
2 sprigs thyme
3 cups red wine
Salt
Black pepper (, freshly ground)
Extra virgin olive oil
1 cup flour
Dutch oven

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 ENCENDIDO (CUBAN OXTAIL STEW)



Rabo Encendido (Cuban Oxtail Stew) image

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

1 ½ cups vino seco (white cooking wine)
¼ cup olive oil
1 teaspoon salt
4 pounds beef oxtails
2 tablespoons olive oil, divided
2 potatoes, peeled and quartered
2 cups diced onion
1 cup diced carrots
6 cloves garlic, coarsely chopped
½ teaspoon salt
¼ cup green olives, pitted and halved
3 bay leaves
2 teaspoons Miami-style sazon seasoning (sazon completa)
½ (.18 ounce) packet sazon seasoning (such as Sa-Son Accent®)
½ teaspoon allspice
2 (15 ounce) cans tomato sauce
3 cups chicken broth

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

RABO DE TORO (OXTAIL STEW) RECIPE



Rabo de Toro (Oxtail Stew) Recipe image

This Rabo de Toro Oxtail Stew recipe from Jerez in Spain is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours.

Provided by Terence Carter

Categories     Main

Time 4h

Number Of Ingredients 18

2 tbsp olive oil
1 kilo of oxtail - it usually comes sliced through the bone in 5cm/2in pieces
Salt and freshly ground black pepper
1 onion (sliced)
1 celery stick (diced)
1 carrot (diced)
1 leek (sliced (optional but delicious))
A dash of sherry (or two - one for the pot and one for the chef!)
A few black peppercorns
2 cloves garlic (crushed - but not with one of those stupid garlic crushers)
1 bottle Rioja - preferably a bold one
Bunch of parsley - stems chopped into small pieces up to the leaves
2 tbsp olive oil
1 onion (finely chopped)
1 carrot (finely chopped)
1 tsp sweet paprika
½ tsp hot paprika or dried red chilli flakes
1 tbsp tomato paste

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.

Nutrition Facts : ServingSize 1 g, Calories 977 kcal, Carbohydrate 18.9 g, Protein 80.9 g, Fat 48.1 g, SaturatedFat 15.5 g, Cholesterol 281 mg, Sodium 551 mg, Fiber 3.4 g, Sugar 6.6 g, UnsaturatedFat 32.6 g

RABO DE TORO (OXTAIL STEW FROM SPAIN)



Rabo De Toro (Oxtail Stew from Spain) image

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

4 lbs oxtails
1 large onion, chopped
5 garlic cloves, chopped
1 carrot, thinly sliced
2 large tomatoes, chopped
2 green bell peppers, seeded and chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary leaves
1/2 teaspoon paprika
8 peppercorns
2 bay leaves
3 saffron strands (optional)
2 cups amontillado sherry wine or 2 cups dry white wine
2 cups meat stock (about)
olive oil (for frying)

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

ESTOFADO DE RABO DE TORO (SPANISH OXTAIL STEW)



Estofado de Rabo de Toro (Spanish Oxtail Stew) image

My Andalucian landlord passed me this recipe from the south of Spain, land of wine and olive oil and tauromaquia. Stewed for hours in red wine, this oxtail dish has the perfect balance of tanginess and meatiness.

Provided by Kohlrabi

Categories     World Cuisine Recipes     European     Spanish

Time 4h51m

Yield 6

Number Of Ingredients 15

5 tablespoons olive oil, divided, or more as needed
2 ¼ pounds beef oxtail, cut into pieces
1 onion, sliced
3 carrots, sliced
1 leek, sliced
5 cloves garlic, crushed
4 cups red wine
3 ripe tomatoes, quartered
1 sprig thyme
2 bay leaves
water to cover
1 cube beef bouillon
salt and ground black pepper to taste
1 tablespoon butter
¼ cup all-purpose flour

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.

Nutrition Facts : Calories 529.5 calories, Carbohydrate 20.5 g, Cholesterol 98.6 mg, Fat 25 g, Fiber 2.9 g, Protein 28.4 g, SaturatedFat 7.6 g, Sodium 385.9 mg, Sugar 6.7 g

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