2020-08-13 / test@t
Oxtail stew in Andalusian style
Rabo de Toro is a classic Spanish dish made from oxtail. Oxtail stews are very popular in Andalusia, the home of bullfighting. The minus of oxtails, their stiffness, easily turns into a plus: with prolonged stewing, the collagen contained in them in large quantities dissolves and makes the meat tender and very useful.
- 1 oxtail weighing 1-1.5 kg
- 4 large, very ripe tomatoes
- 2 sweet red peppers
- 3 large carrots
- 3 large onions
- 6 cloves of garlic
- 1 bottle of dry red wine
- extra virgin olive oil
- 4-6 Art. l. flour
- 2 tbsp. l. sweet ground paprika
- 6-8 peas of black pepper
- 2 bay leaves
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Divide the tail into parts of 2-3 vertebrae. Season with salt and pepper.
Peel the onion and cut into medium half rings, peel and finely chop the garlic, peel the carrots, cut into slices 2 cm thick. Peel the peppers, cut into large slices.
Heat olive oil in a heavy saucepan with a thick bottom (rooster, goose pan), put onion, fry over medium heat for 5 minutes, add garlic and carrots, fry, stirring occasionally, for 5 minutes. Add bell peppers, fry for 5 minutes.
Make cross-shaped cuts on the tomatoes, pour boiling water over them for 30 seconds, then pour over them with cold water. Remove the skin, cut the tomatoes into large cubes. Add to vegetables and simmer for another 5 minutes.
Roll the tail in flour. Fry in batches in a clean skillet in oil until golden brown on all sides. Transfer the fried pieces to the vegetables.
Drizzle the tail with vegetables with wine, bring to a boil over high heat. Add bay leaf, peppercorns, paprika, salt a little. Stir and simmer covered over low heat for 2.5 hours. Serve hot with rustic bread and Andalusian red wine.