Foods of the World Forum Homepage
Forum Home Forum Home > Europe > The Iberian Peninsula
  New Posts New Posts RSS Feed - Cocina Taurina: Estofado de Rabo de Toro
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Cocina Taurina: Estofado de Rabo de Toro

 Post Reply Post Reply
Author
Message
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5915
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Cocina Taurina: Estofado de Rabo de Toro
    Posted: 05 September 2012 at 02:14
Clap

Clap

Andalusian bulls are bred for strength and weight, and are pampered with an exemplary diet so that their meat is extraordinairely tender and flavorful. The day after the CORRIDAS, the bull fights in English, many restaurants offer a PLATO DE TORO, or UN PLATO DE TORO DEL DÍA, the bull´s special dish of the day.

In Spain, there are still uncountable Taurine restaurants specialising in COCINA TAURINA and what is most interesting is the Listing of the full Pedigree and description of the Bull along with the story and events of the Matador, or Bull Fighter, and the Bull.

Here is an Andalusian and Extremaduran southern Spanish recipe that is highly suited to those, who like the texture andHug taste of a richer meat,  that is yet distinct from  Beef Stew, however, succulent and melt in your mouth gastronomic profile. This recipe contains little to no fat, and the bones have been eliminated. The ingredients are simplified for those outside of Andalusia, Spain and are easily obtained worldwide.

COCINA TAURINA: ESTOFADO DE RABO DE TORO - OX TAIL STEW

 
Photo Courtesy: The Government owned Historic Hotel Network Press Relations Department

Serves 6:

3 pounds of oxtail
1/2 cup or 2 ounces of all purpose flour ( for dredging the meat )
salt and freshly ground black pepper to taste
1 1/2 cups or 13 fl. oz. of Spanish Olive Oil
2 medium onions or 5 shallots minced finely
2 large carrots, peeled and diced very finely
2 small turnips peeled & diced finely or 2 Parsnips
4 cloves of garlic minced finely
5 large tomatoes, ripe and juicy: peeled and de-seeded & chopped finely
2 tsps. Tomato Sauce
6 fl. oz. or 3/4 cups of Spanish Dry Sherry
6 oz. or 180 grams of white cultivated Fresh Mushrooms or Button Mushrooms ( do not use canned mushrooms for this recipe )
Home made Beef Stock
1 Bay Leaf
1 sprig fresh rosemary or dry ground in a Mortar with Pestle
1 sprig fresh thyme or dry ( sprinkle to taste )
2 tsps. Sweet ( dulce ) Smoked Paprika ( La Vera - La Vera Pimentón )
2 tablesp. chopped finely fresh parsley

]1) ask your Butcher to separate the tail at the joints and blanch in boiling salted water and drain and dry on paper toweling

2) season the flour with salt & pepper and sprinkle the oxtails with salt and pepper and then, dredge very lightly with the seasoned flour ( I season the flour with saffron powder, thyme, rosemary and parsley - a pinch of each )

3) heat the Olive Oil in a large heavy skillet or casserole and sauté the meat, several tails at once, until golden. Set aside.

4) Now, sauté the onions or shallots; carrots and turnips until firm, golden and yet tender & stir carefully with a wooden spoon

5) Place the remaining ingredients, the mushrooms, do not chop finely; condiments and spices in the casserole,and stir gently with wooden spoon

6) Return the oxtails to the meat with Beef Stock to cover the meat and vegetables

7) cover the casserole and cook very gently on a low simmer ( fuego lento which means SLOW COOKING ) for 2 hours  keeping an eye on the oxtails.

8) Note: you can also slow oven prepare at 325 degrees farenheit or 160 centigrade for 3 hours, adding extra beef stock and water if necessary.

ENJOY,

M.C.
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
Sponsored Links


Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5915
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 February 2018 at 02:02
Ron,

Thank you ..  This is a gorgeous récipe for Rabo de Toro .. However, there are more ..

1)  Navarran - The Hotel Peregrino which both of us prepared sometime ago ..  Had a pictorial ..

2)  There would be one from Madrid too ..  

Thanks Dear ..  
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8918
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 February 2018 at 08:17
Hi, Margi -

There's also a very nice one from Cordoba, that we do have here at FotW; however, I might not be familiar with the one from Madrid. Do you know if we have that recipe in the FotW files?
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5915
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 01 February 2018 at 16:26
Ron,

i am sure there is one from:

1) Navarra - St. Fermin  ( we made this with a pictorial and so did You !! ) and you loved it ..  

2) possibly Madrid   
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.063 seconds.