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 adag
Cuisine: spanish
Ingredients: 1200 g oxtail cut into pieces; 50 g wheat flour; 3 ek. olive oil; 1 db yellow onion chopped; 2 db carrot chopped; 2 db celery stalk chopped; 4 gerezd garlic minced; 750 ml red wine; 500 ml beef broth; 200 g canned crushed tomatoes; 2 db bay leaf; 3 db fresh thyme sprig; 1 tk. salt; 0,5 tk. 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.

Forkin eredeti receptje

Teljes idő: 3 ó 30 p
Adag: 4
Nehézség: Közepes
Adagonként: 1143 kcal

Allergéninformáció: a következőket tartalmazhatja: zeller, glutén és szulfitok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

1200 goxtail, cut into pieces
50 gwheat flour
3 ek.olive oil
1 dbyellow onion, chopped
2 dbcarrot, chopped
2 dbcelery stalk, chopped
4 gerezdgarlic, minced
750 mlred wine
500 mlbeef broth
200 gcanned crushed tomatoes
2 dbbay leaf
3 dbfresh thyme sprig
1 tk.salt
0,5 tk.black pepper, freshly ground

Eszközök

large spoon · dutch oven · cutting board · knife

Elkészítés

Lépésről lépésre

1
Pat the oxtail pieces dry with paper towels and season generously with salt and pepper.
Körülbelül 2 p
2
Dredge the oxtail pieces lightly in wheat flour, shaking off any excess.
Körülbelül 3 p
A szakács megjegyzése: 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.
Körülbelül 2 p
4
Sear the floured oxtail in batches until deeply browned on all sides, then remove from the pot and set aside.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 2 p
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.
Körülbelül 3 ó
A szakács megjegyzése: 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.
Körülbelül 5 p
11
Skim any excess fat from the surface of the sauce, then remove and discard the bay leaves and thyme sprigs.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 10 p
13
Return the shredded oxtail meat to the sauce and stir to combine.
Körülbelül 1 p
14
Taste and adjust seasoning with salt and pepper as needed.
Körülbelül 1 p
15
Serve hot, traditionally with mashed potatoes or crusty bread.

Adagonként

Tápérték

30%Pontszám

Kalória: 1142,5kcal
Fehérje: 88,6g
Szénhidrát: 26,4g
Zsír: 58,9g
Rost: 3g
Cukor: 6,5g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

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Tárolás

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

Újramelegítés

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