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Saint Isidore May 15th Oxtail (Rabo de Toro)

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Margi Cintrano View Drop Down
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    Posted: 06 May 2017 at 08:44



MAY 15th,  Saint Isidore Day Oxtail / San Isidro De Merlo y Quitana Day, May 15th ..

ISIDORE, the farm laborer, known in Spanish as San Isidro Laborador, was born in Madrid in the year 1070.  He was a Spanish farmworker, known for his piety toward the poor and animlas. 

He is the Patron Saint of Madrid, Andalusia and La Ceiba, Honduras.

The Spanish word LABRADOR denotes, someone who works with cows, cattle or oxen.  Saint Isidro´s full name was ISIDRO DE MERLO y QUITANA.

The feast which honors Sain Isidore, is declared by the National  Tourist Interest in Madrid Captial and Andalusia and is also one of the most quintessential celebrations in Spain.

MAY, in Madrid has been celebrating the opening of the National Bullfighting Season, and thus, during this time, OXTAIL, is prepared is every bar, tavern and restaurant throughout the city, to pay homage to the beloved Saint.

HERE IS THE RECIPE FOR AN EASY OXTAIL ..  UN RECETA POR RABO DE TORO ESTOFADO ..
Over the years, I have posted several versions .. Here is a simplied one ..

1.5 KILOS of Oxtail
1 large onion
1 large red bell pepper
4 cloves of garlic minced
4 large red ripe tomatoes, de-seeded and peeled
2 Bay Leaves
1 large leek diced finely
3 glasses of White Wine from Andalusia if possible or Spanish White Wine
2 fresh thyme sprigs ( we need the fronds without stems )
Extra Virgin Olive Oil ( Spanish E.V.O.O. )
Salt and Black Pepper to taste
All Purposed Unbleached Flour for Coating the Meat

1)  Firstly, after rinsing the meat from your butchers, pat dry thoroughly.
2)  Place a few tablespoons of Evoo in a large sauté  or skillet.
3)  Dust lightly, he pieces of meat, one by one with the AP Flour.
4)  Sauté the oxtails in the Evoo until lightly golden brown.
5)  Then drain the meat from the Evoo and place into a large casserole with beef or veal  stock, just  
covering the meat and simmer on high uncovered ..
6)  Sauté the leek, onion, bell, tomatoes in the Evoo until just tender.  Do not over do it ..
7)  Add all the veggies to the meat and the White wine slowly and stir gently with wooden spoon or spatula.  
8)  Place on a low slow simmer until the meat becomes extremely tender, and ready to fall off bone, approx.  2 hours and a half - 3 hours .. 
9)  Occasionally with a wooden spatula or wood spoon,  in a clock wise motion, gently stir ..  Adjust the salt and pepper and add the herbs and spices.
10)  WITH AN ELECTRIC STAND UP MIXER:   Blend the veggies and remaining stock after, removing the Bay Leaves.   This shall be the sauce for the meat.
11)  SERVE THE OXTAIL WITH FRIED POTATOES, STEAK FRIES AND / OR POTATOES OF CHOICE AND SERVE WITH A RUSTIC, CRUSTY CHAPATA STYLE BREAD ..

WINE SUGGESTIONS:   A FULL BODIED OAK AGED RED, FROM SPAIN:  ZAMORA, TORO OR RIBERA DEL DUERO, VALLADOLID.  This dish calls for a noble oak aged full bodied red.


Enjoy.  

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2017 at 05:59
This sounds fantastic. When I lived in Nebraska, thirty years and more ago, there was a little bar/grill that offered an oxtail-barley soup that was marvelous for its rich, deep flavor. I've been chasing a recipe ever since and not really coming close. I find it amazing that something that comes from such an inglorious place can be so tasty.
Best,
Tom

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2017 at 06:56
Good Morning  Tom,

Firstly, thank you for the lovely compliment. 

I have been residing in Spain since 1997 and you shall find several of my authentic historical Oxtail recipes in the Iberian section. It is an amazing dish despite its namesake ..

Also, Tas and Brook, though not living in Spain, have also submitted some wonderful recipes for Oxtail. 

Your Nebraskan oxtail, barley soup sounds wonderful.

I am sure, we would be very pleased, if you could post the recipe ..

Thanks again and a have a lovely day.
 


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 07 May 2017 at 16:05
I'm afraid I don't have a recipe--that is the problem. I've tried several beef barley soup recipes and substituted oxtail for other beef, but it never achieves the wonderful flavor of the original. I've searched the internet several times--no luck. Perhaps, it's just the perfection of memory as opposed to achievable reality: The same reason nothing ever tastes quite as good as what Mama used to make.

I will certainly look for other oxtails recipes on this site.
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Tom

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2017 at 03:39
Tom,

Yes, I can imagine .. I shall do a search in Spanish and see if I can come up with an authentic recipe and translate it for FOTW.

It is quite common in southern Spain, the autonomous regions of Andalusia for the "left overs" !!

Shall take a look and report back.

Have a lovely day.


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Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2017 at 03:53
Tom, 

HERE ARE THE INGREDIENTS FOR JUAN MARI ARZAK´s THREE MICHELIN STAR, OXTAIL SOUP:

1.5 kilos of  Oxtail
40 grams of French style butter
5 tablesp. of Spanish Extra virgin olive oil
3 onions minced
2 shallots minced
3 carrots diced tiny
1 stalk of celery diced tiny
2 D.L.  Spanish White Wine
1 Cup of Madeira Wine from Portugal
1 D.L.  of Jerez de La Frontera, Andalusia, Spanish Brandy
3 litros of Oxtail or Veal or Beef Consommé  prepared from home made stock
1 / 2 Litre of Water
1 bayleaf
salt to taste

This is the soup part. 

The oxtail must be prepared separately. 

 

NOTE: This is served as a consommé with the oxtail surrounding the consommé in a jumbo sized modern bowl  with either potatoes in center of large bowl or you can place the barley in the center. The oxtails are gently sitting in the consommé but not dunked under the liquid.

Hope this has helped.  There are thousands of variations of same in Spanish online.

I chose a top notch as the art of plating is so so amazing.


 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2017 at 11:53
This looks very good, Margi - I remember the times I have made Spanish Oxtail dishes. My favourite was the one from Navarra...I believe it was from an inn called The Pilgrim.

I will see about bringing it up to the top; I took photos when I made it, but I still need to post them.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 May 2017 at 14:35
Tas,

YES,  The Navarra Relais & Chateaux Country Inn !!!  Oh yes. 

Please do repost this  !!  Yes, I believe it was called the Pilgrim too ..  But I shall look it up.  There is only one in the Irati Basque Forest Region,  close to Pamplona -- approx. 50 km. 

Oh, that one was to die for !!! 

Yes, please post your photos  !!!

Thanks. 

Have a lovely evening. 

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