Rabo de toro stewed in the traditional way with the recipe of the Cordoba Rabo de toro gastronomic guild

The oxtail, oxtail or veal tail is an exquisite meat product, ideal for stewing, given its collagen content. Once cooked, the meat of the beef tail is a mellow meat with a lot of flavor. Although most of the time we do it using the fast pot because it requires a long cook, today we want to tell you how to make the oxtail stew in the traditional way with the recipe of the Cordoba Oxtail gastronomic Brotherhood.

With this recipe, we pay homage to traditional cuisine to the stews and stews that we like so much, to that food that is passed down from generation to generation, offering flavors of always. In addition, the oxtail is a dish that everyone likes and that we can use in many recipes for use, since the meat of the tail, once separated from the bone, is very versatile, being ideal for recipes for croquettes, meatballs, empanadas or hamburgers, to give some examples.

Ingredients

For 6 people
  • Tail of bull or cow 2 kg
  • Onion 3
  • Carrot 3
  • Tomato 4
  • Extra virgin olive oil 100 ml
  • Garlic clove 8
  • Montilla-Moriles fine wine 450 ml
  • Salt 30 g
  • Black peppercorns (berries) 12
  • Saffron a few strands
  • Water 1.2 l
  • Nails 6
  • Italian green pepper 1

How to make stewed oxtail the traditional way

Difficulty: easy
  • Total time 3 h 50 m
  • Elaboration 20 m
  • Cooking 3 h 30 m
  • Repose 24 h

Like almost all stews, it is preferable to prepare the oxtail in Cordoba, on the eve of the day in which it is to be consumed, since the flavors settle and are richer and creamier. To do this we start by cleaning and polishing the oxtails, removing the grease and harder areas.

We cut the onions into regular pieces and fry them with the olive oil in a large saucepan, in which the tail slices can fit. After three minutes, add the garlic cut into slices or crushed. When the onion is transparent add the carrot, cut into slices and the green pepper into pieces, and sauté for about five or six minutes. Then we add the tomato cut into wedges.

We give a return to the vegetable, breaking it well and add the oxtails, stirring thoroughly so that they absorb the sofrito. Add the saffron and wine and cover everything with water, also incorporating the cloves and pepper berries. When it begins to boil, froth and lower the heat to a minimum, cooking the tails with the casserole partially covered for about three long hours.

If necessary, we will add more water during cooking. We will know that the tails are ready when we see that the meat comes off the bone with ease. Then we turn off and let the stew tightly covered cool. When it is cold, we remove the tails and reserve them in a source. We crush the sauce with all the other ingredients and cover the tail slices and we already have an incomparable stew ready.

With what to accompany the oxtail stew in the traditional way

The best way to accompany the oxtail stew in the traditional way is to serve it with some fried potatoes, although you can accompany it if you prefer it with white rice or mashed potatoes. If you have leftover meat or sauce, you can use it in many other recipes, such as rice with oxtail and boletus, with which you will surely succeed again.

Tags:  Desserts Vegetables And Legumes Meats And Birds 

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