Serves 4 to 6

Ingredients:

2 Kg Ox Tail 2 Cloves
3 Leeks 1/2 Litre of Beef Stock
4 Cloves of garlic 2 Tablespoons of Flour
4 Carrots 1 Litre of Red Wine
4 Onions Salt
Bay Leaves Pepper

 

Preparation:

Buy the ox-tail already cut into regular shapes.

Clean the meat and coat in salt, pepper and flour.

In a big fry-pan, with extra virgin olive oil, fry the meat until the chunks become golden and crispy on the outside. Remove from the fry-pan and keep in a pot which we will use to cook the stew in later.

Cut the onions and leeks and the carrots into slices Julienne-style (small sticks). Peel the garlic, but don’t cut it.

Using low heat, heat the oil used previously in the fry-pan. Add the vegetables and the garlic. When you see that the vegetables are becoming soft and the onions transparent, add the bay leaves and the cloves.

Add everything back into the pan where the meat is waiting. Add the wine and leave to boil on a very low heat for at least 2 hours. When you see that the stew is becoming dry, add some beef stock. The ox-tail will continue to boil until it begins to fall off the bone.

 


 

 

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Rabo de Toro - Ox Tail

Rabo de toro, is an exceptional and very traditional Andalucian dish which is enjoyed all over Spain. A delicious, very rich stew, this dish is great accompanied by a good red wine…my mouth is watering!

 

Suggestion:

The secret to a great ox-tail is to cook it slowly on a very low heat, the wine will help the meat become nice and soft. If we try to cook it in a hurry the meat will become chewy, hard and impossible to eat. Cut a few potatoes into big cubes or chunks, fry them up and add to the stew once it is cooked.