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

Originálny recept od Forkin

Celkový čas: 3 h 30 min
Porcie: 4
Náročnosť: Stredná
Na porciu: 1 143 kcal

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Príprava

Suroviny

1 200 goxtail, cut into pieces
50 gwheat flour
3 lyžicaolive oil
1 ksyellow onion, chopped
2 kscarrot, chopped
2 kscelery stalk, chopped
4 strúčikgarlic, minced
750 mlred wine
500 mlbeef broth
200 gcanned crushed tomatoes
2 ksbay leaf
3 ksfresh thyme sprig
1 lyžičkasalt
0,5 lyžičkablack pepper, freshly ground

Vybavenie

large spoon · dutch oven · cutting board · knife

Postup

Krok za krokom

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

Na porciu

Výživové údaje

30%Skóre

Kalórie: 1 142,5kcal
Bielkoviny: 88,6g
Sacharidy: 26,4g
Tuky: 58,9g
Vláknina: 3g
Cukry: 6,5g

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Správne uchovanie

Skladovanie

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

Ohrievanie

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