Estofado De Rabo De Toro Spanish Oxtail Stew Food

RABO DE TORO

Steps:

• Allow the pieces of meat to rest at room temperature for 30 minutes before cooking.
• Generously coat the pieces of oxtail with flour. Remove the excess flour.
• Heat 6 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the pieces of oxtail.
• Brown the meat on all sides. Remove the meat from the pan and set aside.
• In a large Dutch oven, heat 6 tablespoons extra-virgin olive oil over medium heat. When the oil is hot, add the onion and garlic.
• Brown for 5 minutes and add the bell pepper and carrots.
• Brown for 10 minutes, stirring regularly.
• Add the leeks, bay leaves and thyme to the pan and sauté for another 10 minutes, stirring regularly.
• Add the tomatoes and continue cooking for 15 minutes.
• Add the red wine, stir well and add the reserved meat.
• Cook over medium-high heat, uncovered, for 10 minutes.
• Cover the Dutch oven, lower the heat and simmer the stew for 4 hours over low heat.
• After these 4 hours, remove the pieces of meat that should be very tender and prepare the sauce with the vegetable stew.
• Strain all the sauce and vegetables in a chinois (fine sieve) and crush everything to obtain a finer sauce.
• Pour the sauce into the pan and put the meat in it.
• Cook covered for 5 minutes.
• Serve with simmered or sautéed potatoes.

RABO DE TORO (OXTAIL STEW FROM SPAIN)

Steps:

• Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside.
• Brown the onion and garlic in the remaining oil until golden.
• Return the oxtails to the pan.
• Add vegetables, herbs and spices and stir to combine.
• Add the sherry and only enough stock to cover the meat.
• Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced.
• If the sauce is still too liquid, uncover and boil rapidly for a few minutes.

RABO DE TORO ESTILO GADITANO (CáDIZ-STYLE OXTAIL STEW)

Steps:

• Combine everything in a Dutch oven or saucepot. Bring to a boil, cover, reduce heat, and simmer until oxtail is very tender, about 3 1/2-4 hours.
• Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot.
• Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed.
• Gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot.
• Cover and cook about 20 minutes longer over low heat.
• May be prepared ahead; reheat before serving.

RABO ENCENDIDO (CUBAN OXTAIL STEW)

Steps:

• Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
• Drain oxtails, discarding all but 1/2 cup of the marinade.
• Heat 1 tablespoon olive oil in a large pot over medium-high heat and sear oxtails until browned on all sides, about 2 minutes per side. Transfer to a large plate. Heat remaining 1 tablespoon olive oil in the same pot. Saute potatoes, onion, and carrots until onions are translucent, about 5 minutes.
• Mash garlic and 1/2 teaspoon salt into a coarse paste in a mortar and pestle. Add garlic paste to the pot; stir until fragrant, about 30 seconds. Stir in green olives, bay leaves, sazon completa, sazon seasoning, and allspice. Pour in reserved marinade, tomato sauce, and chicken broth.
• Return oxtails to the pot. Bring to a boil, reduce heat, and simmer, covered, until oxtails are fork tender and falling off the bone, about 4 hours.