Rabo de Toro (Oxtail Stew)

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

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

   Περίπου 2 λ.

2. 2

   Dredge the oxtail pieces lightly in wheat flour, shaking off any excess.

   Περίπου 3 λ.

   Σημείωση του μάγειρα: Ensure an even, thin coating for a better sear.

3. 3

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

   Περίπου 2 λ.

4. 4

   Sear the floured oxtail in batches until deeply 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 yellow onion, carrot, and celery to the pot and sauté until softened, about 8-10 minutes.

   Περίπου 10 λ.

   Σημείωση του μάγειρα: Scrape up any browned bits from the bottom of the pot while cooking the vegetables.

6. 6

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

   Περίπου 1 λ.

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

7. 7

   Pour in the red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: This step adds a lot of flavor from the fond (browned bits) at the bottom of the pot.

8. 8

   Return the seared oxtail to the pot, then add the beef broth, canned crushed tomatoes, bay leaf, and fresh thyme sprigs.

   Περίπου 2 λ.

9. 9

   Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 3 hours, or until the oxtail is fork-tender.

   Περίπου 3 ώ.

   Σημείωση του μάγειρα: Check occasionally to ensure the liquid is simmering gently and stir to prevent sticking.

10. 10

    Remove the oxtail from the pot and set aside to cool slightly.

    Περίπου 5 λ.

11. 11

    Skim any excess fat from the surface of the sauce, then remove and discard the bay leaves and thyme sprigs.

    Περίπου 2 λ.

    Σημείωση του μάγειρα: For a smoother sauce, you can blend it with an immersion blender or pass it through a fine-mesh sieve.

12. 12

    Shred the meat from the oxtail bones using two forks, discarding the bones and any large pieces of fat.

    Περίπου 10 λ.

13. 13

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

    Περίπου 1 λ.

14. 14

    Taste and adjust seasoning with salt and pepper as needed.

    Περίπου 1 λ.

15. 15

    Serve hot, traditionally with mashed potatoes or crusty bread.