Rabo de Toro (Oxtail Stew)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 2 min

2. 2

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

   Ongeveer 3 min

   Tip van de kok: 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.

   Ongeveer 2 min

4. 4

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

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 2 min

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.

   Ongeveer 3 uur

   Tip van de kok: 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.

    Ongeveer 5 min

11. 11

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

    Ongeveer 2 min

    Tip van de kok: 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.

    Ongeveer 10 min

13. 13

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

    Ongeveer 1 min

14. 14

    Taste and adjust seasoning with salt and pepper as needed.

    Ongeveer 1 min

15. 15

    Serve hot, traditionally with mashed potatoes or crusty bread.