Rabo de Toro

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

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

   Близько 5 хв

2. 2

   Dredge the seasoned oxtail in all-purpose flour, shaking off any excess.

   Близько 5 хв

3. 3

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Близько 1 хв

4. 4

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

   Близько 10 хв

   Примітка кухаря: Do not overcrowd the pot; sear in batches to ensure good browning.

5. 5

   Add the chopped yellow onion, carrot, and celery to the pot, scraping up any browned bits from the bottom.

   Близько 1 хв

6. 6

   Sauté the vegetables until softened, about 8-10 minutes.

   Близько 9 хв

7. 7

   Stir in the minced garlic and cook for another minute until fragrant.

   Близько 1 хв

   Примітка кухаря: Be careful not to burn the garlic.

8. 8

   Pour in the dry red wine, scraping the bottom of the pot to deglaze.

   Близько 1 хв

9. 9

   Bring the wine to a simmer and let it reduce by about half, which should take 5-7 minutes.

   Близько 6 хв

10. 10

    Return the seared oxtail to the pot.

11. 11

    Add the beef broth, canned crushed tomato, bay leaf, and fresh thyme.

    Близько 1 хв

12. 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.

    Близько 4 год

    Примітка кухаря: Check occasionally and stir to prevent sticking; add a little more broth or water if the liquid reduces too much.

13. 13

    Carefully remove the oxtail pieces from the pot and set aside.

    Близько 2 хв

14. 14

    Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid.

    Близько 5 хв

    Примітка кухаря: Discard the strained vegetables and herbs.

15. 15

    Skim any excess fat from the surface of the sauce.

    Близько 2 хв

    Примітка кухаря: For best results, chill the sauce to allow fat to solidify for easier removal.

16. 16

    Simmer the strained sauce over medium heat until it thickens slightly to your desired consistency, about 10-15 minutes.

    Близько 12 хв

17. 17

    Shred the meat from the oxtail bones, discarding the bones and any large pieces of fat or gristle.

    Близько 10 хв

18. 18

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

    Близько 1 хв

19. 19

    Taste and adjust seasoning with salt and pepper as needed.

20. 20

    Serve hot, traditionally with mashed potatoes or crusty bread.