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 porsiyon
Cuisine: spanish
Ingredients: 1.200 g oxtail cut into pieces; 50 g wheat flour; 3 yemek kaşığı olive oil; 1 adet yellow onion chopped; 2 adet carrot chopped; 2 adet celery stalk chopped; 4 diş garlic minced; 750 ml red wine; 500 ml beef broth; 200 g canned crushed tomatoes; 2 adet bay leaf; 3 adet fresh thyme sprig; 1 çay kaşığı salt; 0,5 çay kaşığı 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 tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 30 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 1.143 kcal

Alerjen bilgisi: kereviz, gluten ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1.200 goxtail, cut into pieces
50 gwheat flour
3 yemek kaşığıolive oil
1 adetyellow onion, chopped
2 adetcarrot, chopped
2 adetcelery stalk, chopped
4 dişgarlic, minced
750 mlred wine
500 mlbeef broth
200 gcanned crushed tomatoes
2 adetbay leaf
3 adetfresh thyme sprig
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

Ekipman

large spoon · dutch oven · cutting board · knife

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

30%Puan

Kalori: 1.142,5kcal
Protein: 88,6g
Karbonhidrat: 26,4g
Yağ: 58,9g
Lif: 3g
Şeker: 6,5g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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