Main CourseDinner

Rabo de Toro (Oxtail Stew)

Name: Rabo de Toro (Oxtail Stew)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4 porcije
Cuisine: spanish
Ingredients: 1.200 g oxtail cut into pieces; 50 g wheat flour; 3 žlica olive oil; 1 kom yellow onion chopped; 2 kom carrot chopped; 2 kom celery stalk chopped; 4 češanj garlic minced; 750 ml red wine; 500 ml beef broth; 200 g canned crushed tomatoes; 2 kom bay leaf; 3 kom fresh thyme sprig; 1 žličica salt; 0,5 žličica black pepper freshly ground

This rich and flavorful Rabo de Toro recipe features tender oxtail slow-cooked in a robust red wine sauce with vegetables and aromatic herbs. It's a classic Spanish stew, perfect for a comforting and hearty meal.

Izvorni recept autora Forkin

Ukupno vrijeme: 3 h 30 min
Porcije: 4
Težina: Srednje
Po porciji: 1.143 kcal

Informacije o alergenima: može sadržavati celer, gluten i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

1.200 goxtail, cut into pieces
50 gwheat flour
3 žlicaolive oil
1 komyellow onion, chopped
2 komcarrot, chopped
2 komcelery stalk, chopped
4 češanjgarlic, minced
750 mlred wine
500 mlbeef broth
200 gcanned crushed tomatoes
2 kombay leaf
3 komfresh thyme sprig
1 žličicasalt
0,5 žličicablack pepper, freshly ground

Oprema

large spoon · dutch oven · cutting board · knife

Postupak

Korak po korak

1
Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
Oko 2 min
2
Dredge the oxtail pieces lightly in wheat flour, shaking off any excess.
Oko 3 min
Napomena kuhara: Ensure an even, thin coating for a better sear.
3
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Oko 2 min
4
Sear the floured oxtail in batches until deeply browned on all sides, then remove from the pot and set aside.
Oko 10 min
Napomena kuhara: Do not overcrowd the pot; sear in batches to ensure good browning.
5
Add the yellow onion, carrot, and celery to the pot and sauté until softened, about 8-10 minutes.
Oko 10 min
Napomena kuhara: Scrape up any browned bits from the bottom of the pot while cooking the vegetables.
6
Stir in the garlic and cook for another minute until fragrant.
Oko 1 min
Napomena kuhara: Be careful not to burn the garlic.
7
Pour in the red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.
Oko 5 min
Napomena kuhara: This step adds a lot of flavor from the fond (browned bits) at the bottom of the pot.
8
Return the seared oxtail to the pot, then add the beef broth, canned crushed tomatoes, bay leaf, and fresh thyme sprigs.
Oko 2 min
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.
Oko 3 h
Napomena kuhara: Check occasionally to ensure the liquid is simmering gently and stir to prevent sticking.
10
Remove the oxtail from the pot and set aside to cool slightly.
Oko 5 min
11
Skim any excess fat from the surface of the sauce, then remove and discard the bay leaves and thyme sprigs.
Oko 2 min
Napomena kuhara: For a smoother sauce, you can blend it with an immersion blender or pass it through a fine-mesh sieve.
12
Shred the meat from the oxtail bones using two forks, discarding the bones and any large pieces of fat.
Oko 10 min
13
Return the shredded oxtail meat to the sauce and stir to combine.
Oko 1 min
14
Taste and adjust seasoning with salt and pepper as needed.
Oko 1 min
15
Serve hot, traditionally with mashed potatoes or crusty bread.

Po porciji

Nutritivne vrijednosti

30%Ocjena

Kalorije: 1.142,5kcal
Bjelančevine: 88,6g
Ugljikohidrati: 26,4g
Masti: 58,9g
Vlakna: 3g
Šećeri: 6,5g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

Store leftover Rabo de Toro in an airtight container in the refrigerator.

Podgrijavanje

Reheat gently on the stovetop over low heat or in the microwave until warmed through.