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Translate ‘oxtail’ from English to Spanish

Season with salt and let the vegetables cook for 15 minutes. Add the chopped leek, bay leaves and sprigs of thyme to the pan and fry the vegetables for another 10 minutes. This easy oxtail recipe begins when you buy the meat since the best thing to do is to ask for it to be cut into pieces so you save a step. However, you can cut it into large cubes with a sharp knife yourself.

If serving as part of a tapas night, you can prepare the oxtail the day ahead. I just keep it in the dutch oven overnight. Allow the dutch oven to come to room temperature for about an hour. This also allows the meat to come to room temperature.

The only spices come from bay leaves and fresh thyme, which both add an earthiness to the rabo de toro recipe. It’s interesting how many slow cooked dishes have risen above their station and become regional specialties. These are dishes that generally taste better coming out of the kitchen of a skilled and experienced home cook than they do from a chef in a restaurant. So let me tell you more about this home-cooked rabo de toro oxtail stew recipe from Jerez in Southern Spain. Rabo de toro is a Spanish oxtail stew that is slow cooked for delicious fall-off-the-bone meat that is infused with red wine, garlic, and thyme aromas. Start by dusting the oxtail lightly with flour, salt, and black pepper on all sides.

If you attempt this dish at 6.30pm, you had better have the number of a pizza place on speed dial. However, while these are dishes that do take time, they don’t necessarily require effort, or the expertise of a Michelin-starred strike zone wiffle ball chef. And if you love a good old-fashioned traditional stew, do check out our collection of our best stew recipes for more hearty winter warmers. Brown for 5 minutes and add the bell pepper and carrots.

Coda alla vaccinara, or roman stew, is another very popular Italian dish. One of the most delicious cold-weather dishes in Spain is bull tail stew. This easy rabo de toro recipe is a Spanish classic, served in traditional restaurants throughout the country. You can make it at home with my mother-in-law’s traditional recipe. I discovered ox tail when I was a starving college student.

So, a 100g serving of oxtail contains about 262 calories, as well as 5.56g of saturated fat. One of Spain’s most traditional stews, rabo de toro is eaten in many different parts of the country. It’s very popular in the south, particularly Andaluscia, as well as the nation’s capital, Madrid. That’s definitely true of rabo de toro.

While oxtail is pretty high in fat, this hearty stew has plenty of health benefits too. Casserole pot – get yourself a quality cast iron Dutch oven. Try cooking a stew in something with this kind of quality and you’ll never look back. Add the bull tail back to the pan and cover with the wine and stock. At two hours the meat should be cooked to the stage where it falls off the bone when provoked. If not, leave it on low heat until it does.

If you don’t want to cook your oxtail straight away, it’ll keep in the fridge for 3–5 days. I left it to sit overnight and the next day I skimmed off the excess oil (Loads!) Then pureed the sauce, re-heated and served with homemade straw chips. …the first time I’ve tried Rabo de Toro was early May this year when I visited Cordoba. It was amazingly delicious and I was already thinking of finding a recipe so I can make my own when I get back home.

Like most stews, the cooking process is simple and the rewards are glorious. You’ll brown the meat, before removing from the pan and sautéing onion, garlic, carrot, celery and tomato. In go the carrots, bay leaves, ginger and a clove for a beautiful combination of flavours. Take the oxtail, bay leaves, and cloves out of the pot and purée the sauce. Ideally, enjoy this the next day once the flavors have had a chance to develop even more.

Season the pieces of meat with salt, pepper and coat them in flour. If you’re a fan of the beautiful rich taste of oxtail, don’t stop at this recipe. Check out these delicious dishes and make use of this divine, criminally underrated cut of meat. In Italy, oxtails ragu is to die for. Simmered low and slow in a rich tomato sauce, it’s absolute heaven in a dish.