Rabo de Toro

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Pat the oxtail pieces dry with paper towels, then season generously with salt and pepper.

   Περίπου 5 λ.

2. 2

   Dredge the seasoned oxtail in all-purpose flour, shaking off any excess.

   Περίπου 5 λ.

3. 3

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Περίπου 1 λ.

4. 4

   Sear the oxtail in batches until well browned on all sides, then remove from the pot and set aside.

   Περίπου 10 λ.

   Σημείωση του μάγειρα: Do not overcrowd the pot; sear in batches to ensure good browning.

5. 5

   Add the chopped yellow onion, carrot, and celery to the pot, scraping up any browned bits from the bottom.

   Περίπου 1 λ.

6. 6

   Sauté the vegetables until softened, about 8-10 minutes.

   Περίπου 9 λ.

7. 7

   Stir in the minced garlic and cook for another minute until fragrant.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Be careful not to burn the garlic.

8. 8

   Pour in the dry red wine, scraping the bottom of the pot to deglaze.

   Περίπου 1 λ.

9. 9

   Bring the wine to a simmer and let it reduce by about half, which should take 5-7 minutes.

   Περίπου 6 λ.

10. 10

    Return the seared oxtail to the pot.

11. 11

    Add the beef broth, canned crushed tomato, bay leaf, and fresh thyme.

    Περίπου 1 λ.

12. 12

    Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 3-4 hours, or until the oxtail is very tender and easily falls off the bone.

    Περίπου 4 ώ.

    Σημείωση του μάγειρα: Check occasionally and stir to prevent sticking; add a little more broth or water if the liquid reduces too much.

13. 13

    Carefully remove the oxtail pieces from the pot and set aside.

    Περίπου 2 λ.

14. 14

    Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid.

    Περίπου 5 λ.

    Σημείωση του μάγειρα: Discard the strained vegetables and herbs.

15. 15

    Skim any excess fat from the surface of the sauce.

    Περίπου 2 λ.

    Σημείωση του μάγειρα: For best results, chill the sauce to allow fat to solidify for easier removal.

16. 16

    Simmer the strained sauce over medium heat until it thickens slightly to your desired consistency, about 10-15 minutes.

    Περίπου 12 λ.

17. 17

    Shred the meat from the oxtail bones, discarding the bones and any large pieces of fat or gristle.

    Περίπου 10 λ.

18. 18

    Return the shredded oxtail meat to the thickened sauce and stir to combine.

    Περίπου 1 λ.

19. 19

    Taste and adjust seasoning with salt and pepper as needed.

20. 20

    Serve hot, traditionally with mashed potatoes or crusty bread.