Rabo de Toro
This rich and savory oxtail stew is a classic Spanish dish, slow-cooked until the meat is fall-off-the-bone tender. It features deep flavors from red wine, vegetables, and aromatic herbs, perfect for a comforting meal.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 4 godz. 30 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 1304 kcal
Informacja o alergenach: może zawierać seler, gluten i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
- 1,5 kgoxtail, cut into pieces
- 0,25 szklankaall-purpose flour
- 2 łyżkaolive oil
- 1 szt.yellow onion, chopped
- 2 szt.carrot, chopped
- 2 szt.celery stalk, chopped
- 4 ząbekgarlic, minced
- 750 mldry red wine
- 500 mlbeef broth
- 400 gcanned crushed tomato
- 2 szt.bay leaf
- 3 gfresh thyme
- 1 łyżeczkasalt
- 0,5 łyżeczkablack pepper, freshly ground
Sprzęt
saucepan · tongs · fine-mesh sieve · dutch oven · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Pat the oxtail pieces dry with paper towels, then season generously with salt and pepper.
Około 5 min
- 2
Dredge the seasoned oxtail in all-purpose flour, shaking off any excess.
Około 5 min
- 3
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Około 1 min
- 4
Sear the oxtail in batches until well browned on all sides, then remove from the pot and set aside.
Około 10 min
Wskazówka kucharza: Do not overcrowd the pot; sear in batches to ensure good browning.
- 5
Add the chopped yellow onion, carrot, and celery to the pot, scraping up any browned bits from the bottom.
Około 1 min
- 6
Sauté the vegetables until softened, about 8-10 minutes.
Około 9 min
- 7
Stir in the minced garlic and cook for another minute until fragrant.
Około 1 min
Wskazówka kucharza: Be careful not to burn the garlic.
- 8
Pour in the dry red wine, scraping the bottom of the pot to deglaze.
Około 1 min
- 9
Bring the wine to a simmer and let it reduce by about half, which should take 5-7 minutes.
Około 6 min
- 10
Return the seared oxtail to the pot.
- 11
Add the beef broth, canned crushed tomato, bay leaf, and fresh thyme.
Około 1 min
- 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.
Około 4 godz.
Wskazówka kucharza: Check occasionally and stir to prevent sticking; add a little more broth or water if the liquid reduces too much.
- 13
Carefully remove the oxtail pieces from the pot and set aside.
Około 2 min
- 14
Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid.
Około 5 min
Wskazówka kucharza: Discard the strained vegetables and herbs.
- 15
Skim any excess fat from the surface of the sauce.
Około 2 min
Wskazówka kucharza: For best results, chill the sauce to allow fat to solidify for easier removal.
- 16
Simmer the strained sauce over medium heat until it thickens slightly to your desired consistency, about 10-15 minutes.
Około 12 min
- 17
Shred the meat from the oxtail bones, discarding the bones and any large pieces of fat or gristle.
Około 10 min
- 18
Return the shredded oxtail meat to the thickened sauce and stir to combine.
Około 1 min
- 19
Taste and adjust seasoning with salt and pepper as needed.
- 20
Serve hot, traditionally with mashed potatoes or crusty bread.
Na porcję
Wartości odżywcze
- Kalorie
- 1303,7kcal
- Białko
- 109,6g
- Węglowodany
- 25,1g
- Tłuszcz
- 67,5g
- Błonnik
- 3,4g
- Cukry
- 8,2g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover Rado de Toro in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.